Pan-fried Beech Wood Smoked Pigeon Breasts

This quick and easy recipe will fill you up in no time at all and it is sure to impress your family and friends.

  • Smoked Game Company Wood Pigeon Breasts
  • 2 Naan Breads of your choice
  • Sour Cream
  • Coriander
  • Salt & Pepper

Coat your pigeon breasts in salt and pepper with a little oil and leave for a few minutes. 

Get a frying pan hot and sear the breasts for 2 minutes on both sides. 

Once you have seared the breasts, take off the heat and let them sit for a few minutes. 

Slice the breasts about 1cm thick and place on the toasted naan bread, cut into pieces big enough to hold the meat. 

Garnish with a dollop of sour cream and sprinkle with coriander.

Serve to your guests as canapes or have them all for yourself!

Wine suggestion with this recipe

French white – an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir.