Roast Pigeon with Braised Lettuce, Peas and Bacon

Name: Roast Pigeon with Braised Lettuce, Peas and Bacon
Ingredients: 1 glass of dry white wine; 8 smoked streaky bacon rashers; 4 garlic cloves, peeled and crushed; salt and pepper; 225 g/8 oz shelled fresh or frozen peas; 8 Little Gem lettuce hearts; 24 button onions, peeled; 50 g/2 oz butter; salt and pepper; 4 corn-fed pigeons; 1 bunch of watercress, to garnish; 1 tsp thyme leaves; 2 tbsp rich, jellied chicken stock

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

Ingredients

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Main course
Gluten-free

Method

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