Wood Pigeon on Toast with Wild Mushrooms

Name: Wood Pigeon on Toast with Wild Mushrooms
Yield: Serves 4
Cuisine: British
Ingredients: 2 shallots, peeled and finely chopped; 1 garlic clove, peeled and crushed; 2 oven-ready pigeons, preferably with their livers (otherwise, buy 120 g chicken or duck livers); a few generous knobs of butter; 2 tbsp sherry; 150-200 g wild mushrooms, cleaned; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 slices of brown or white, bloomer-type bread; 4 slices of brown or white, bloomer-type bread; 1 tbsp sherry vinegar; 3 tbsp walnut oil; 4 slices of brown or white, bloomer-type bread; a handful of small salad leaves, washed and dried; 2 oven-ready pigeons, preferably with their livers (otherwise, buy 120 g chicken or duck livers); 2 oven-ready pigeons, preferably with their livers (otherwise, buy 120 g chicken or duck livers)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

You can use just about any game bird in season for this simple starter or snack, including grouse, widgeon and partridge. Buy or gather whatever mushrooms are in season - either as a mix or as a singular variety.

Ingredients

2 oven-ready pigeons, preferably with their livers (otherwise, buy 120 g chicken or duck livers)
a few</

Europe
United Kingdom
Starter
Snack

Method

Preheat the oven to 220°C/gas mark 7. Clean the pigeon livers, cut into even-sized pieces and pat dry with kitchen paper. Heat a good knob of butter in a frying pan and fry the shallots and garli