Peppered Pigeon Steak with Vegetables

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

Pigeon breasts make delectable little pepper steaks. They can be served hot for a main dish or warm as a little salad with the accompanying vegetables tossed in olive oil.


  • 4 pigeon breasts
  • 2 teaspoons honey
  • pinch of dried thyme


Gently heat the honey and thyme together. Remove the skins from the breasts and flatten between 2 sheets of cling-film with a rolling pin. Paint both sides of the breasts with the honey-thyme mixture and roll in the crushed peppercorns. Season well with lots of salt.

Cut the vegetables in thin batons all the same length and thickness. Place in a sauté pan with 6 tablespoons of water, a