Name: Salad of wood pigeon, mangetout & hazelnuts
Yield: Serves 4
Cuisine: British
Ingredients: olive oil; 1 clove of garlic, sliced; mixed fresh herbs, such as chervil, chives, marjoram; 1 bay leaf; 1 sprig of fresh thyme, leaves picked; 6 cloves of garlic, for the garlic chips; 3 shallots, finely chopped; 4 wood pigeon breasts; 80 g mangetout; 100 ml hazelnut oil; 140 ml groundnut oil; salt and freshly ground black pepper; pinch of freshly ground white pepper; vegetable oil, for frying; mixed baby salad leaves; pinch of salt; 80 ml champagne/white wine vinegar; 2 Cox’s apples, peeled and diced; 40 g peeled hazelnuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This is a lovely salad that’s good all year round. The pigeon breasts are marinated to add flavour and tenderise them, and the salad is a great combination of flavours, with the freshness of the apple and the crunch and texture from the mangetout and caramelised hazelnuts. You should marinate the pigeon breasts for at least six hours before cooking, and you can make the hazelnut vinaigrette in advance.