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Warm Wood Pigeon with Black Pudding Salad
Preparation info
- Makes
4
Portions - Difficulty
Easy
Appears in
By Gary Maclean
Published 2022
Pigeon is one of the most underrated game birds in Scotland. It is abundant and available the whole year round. When I was a young chef, it was always on the menu – perfect for quick cooking and it works well with big flavours like balsamic and black pudding.
Ingredients
85 g 3 oz 100 g 3½
Method
- Cook and cool the Puy lentils, as per packet instructions.
- Heat a non-stick frying pan with a teaspoon of oil, then add your diced bacon. Cook for 3 to 4 minutes over a moderate heat until golden in colour. This will give the whole dish an incredible flavour. Remove from the pan for later.
- Pour off some of the fat, season the pigeon and add to the hot
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