Serves: 2

A delicious and easy pan fried pigeon recipe with a tasty cider sauce.


  • 8 pigeon breast fillets
  • 1 echalion shallot, finely diced
  • 1 rasher thick cut smoked bacon or 2 thin rashers, diced
  • 250ml cider
  • 1 tsp smooth Dijon mustard
  • 100ml chicken stock
  • 1 tbsp crème fraiche
  • A knob of butter
  • Olive oil
  • Salt and pepper to taste


1Heat the butter and a glug or two of olive oil in a frying pan and fry the breasts, turning occasionally, for 5-7 minutes. Remove and set aside to rest.

2Add a touch more oil and fry the shallot and bacon until the shallot is soft.

3Add the cider and cook for a few minutes, bubbling vigorously.

4Add the stock and mustard. Cook vigorously for about 5 minutes.

5Remove from the heat and stir in the crème fraiche. Season to taste.

6Return the pigeon to the pan and cook for 2 minutes until warmed through.

7Serve with vegetables of your choice.


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