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.

Ingredients
  • 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.