Serves: 2 x 3 block meals Now, we are talking wild wood pigeon here not the 'rats with wings' you see flying about city centres. In season now and taste delicious. Find yourself a good butcher or a friend with a gun. Thanks Andy!
Ingredients
9oz / 255g pigeon breast, skin removed (6 protein)
24 asparagus spears (2 carb)
2 apples, cored and cut into chunks (4 carb)
2 Tsp olive oil (6 fat)
2 garlic cloves, crushed
Fresh thyme, leaves removed from stalk
Balsamic vinegar
Black pepper
For the pigeon
1) Marinate the pigeon in approx 2 Tbsp of balsamic vinegar, 2 crushed garlic cloves and 1 Tbsp of thyme leaves for about 20 mins.
2) Shake off excess marinade and pan fry for about 3 mins on each side. Should still be pink in the middle. Let them rest for a couple of mins before serving.
For the warm salad
1) Drizzle asparagus and apples with olive oil, season with black pepper and bake in the oven for about 10 mins (cooking time will depend upon how thick your asparagus is).
2) Once asparagus is cooked and slightly charred and the apples are soft (but not mushy) remove from oven and add a splash of balsamic vinegar and sprinkle with a few more thyme leaves.
3) Divide into two equal sized portions and serve with pigeon breast.
NB. I've made an 'educated' guess with regards to the block portions for pigeon. I've assumed it is equivalent to that of duck. Pigeon is a wild game bird and is extremely lean.
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