Warm Pigeon and Lentil Salad

Name: Warm Pigeon and Lentil Salad
Ingredients: 4 tbsp extra virgin olive oil; 2 tbsp freshly squeezed orange juice; few parsley stalks; 6 oz / 170-g green lentils; 1 carrot, peeled and sliced; 1 celery stalk, trimmed and finely sliced; ¼ pt / 140 ml good red wine; 1 onion, peeled and sliced; 4 wood pigeons; salt; 2 garlic cloves, peeled and crushed; green salad leaves; freshly ground black pepper; herbs - torn sage leaves, to garnish (optional); herbs - torn sage leaves, to garnish (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Use small blue-green Puy lentils if you can get them. The stock can be made and the lentils cooked the day before required.

Ingredients

4 wood pigeons
¼ pt / 140 ml good red wine
1<

Gluten-free

Method

Remove the breasts from the wood pigeons, put them in a bowl, pour over the red wine and leave to marinate while you prepare some pigeon stock. Chop the rest of the pigeon carcasses into pieces and fry in a little oil in a heavy frying pan until well browned all over. Put the pieces in a saucepan. Fry the onion, carrot and celery until beginning to brown, and add to the pigeon pieces in the sau