Peppered Pigeon Steak with Vegetables

Name: Peppered Pigeon Steak with Vegetables
Yield: Serves 2 as a main course, 4 as a first course
Ingredients: 3 carrots; 1½ teaspoons black peppercorns, crushed; 4 leeks, white part only; 4 pigeon breasts; pinch of dried thyme; 2 teaspoons honey; 3 tablespoons of groundnut oil; 2 tablespoons butter if serving hot, or olive oil, if serving as a salad; 4 small firm courgettes; 150 g (5 oz) celeriac; salt and pepper

Preparation info

Serves
2
as a main course

Difficulty
Medium

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.

Ingredients

4 pigeon breasts
2 teaspoons honey
pinch of dried thyme

Starter
Main course
Gluten-free

Method

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