Name: Breast of Wood Pigeon with Caramelised Red Onion, Barley & Beetroot
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 1 red chilli, finely diced; 50 g (2 oz) sugar; 1 red onion, finely diced; 100 g (3½ oz) barley; Oil; Handful of mixed dressed leaves; 8 pigeon breasts; Salt and pepper; 4 cooked beetroot, sliced (I use a few different types when I make this); 50 ml (2 fl oz) red wine vinegar

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This is a very quick and simple recipe. Marrying pigeon with beetroot is a real classic combination. I like the addition of barley, as it adds a lot of texture to the dish and it also reminds me of evening walks in the summer where I live, watching the barley grow.

Ingredients

100 g (3½ oz) barley
1 red onion, finely diced

Method

Your first task is to soak and cook the barley. This can be done in advance.
Preheat your oven to 180°C (350°F).
Heat a pan and add a splash of oil, then add the diced onion and chilli, and sweat on a medium heat until softened but without co

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Breast of Wood Pigeon with Caramelised Red Onion, Barley & Beetroot

Ingredients

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