Hello everyone, have you missed me? Today’s recipe Wood Pigeon Salad with black pudding bacon and a poached egg.
Yes I know I know sorry I have been away for almost 2 months but life has been getting in the way of blogging lately. To cut a long story short I had moving house trauma, the sort of trauma that meant I had no television or internet for 3 weeks, so needless to say I spent a lot of time watching DVD’s and reading books. Not a bad thing, but you can’t blog from a book!
I have moved into the city center to be closer to work, and what became a move out of necessity and saving money has actually become a dream for me as I now have much greater access to some amazing produce I previously couldn’t get hold of. In my 3 weeks of living the metropolitan lifestyle, I have come across celeriac for a quid, discovered the delights of polish supermarkets and their vast array of cured meats. Leicester market is literally 7 minutes walk away which as many of you may know is abundant with produce. Today I picked up 10 lemons for 50p, 3 rashers of bacon for 53p, some gorgeous fat earthy beetroot for 80p and 2 wood pigeons for under £4. The lemons I have no idea what to do with yet but the other ingredients have played a part in this wonderful ‘return from the internet abyss’ recipe I have created for you.
Don’t confuse wood-pigeon with the scraggy flying rats you see around the city center’s, these are completely different. They are shot in the wild where they have been flapping about picking berries, nuts and all things wholesome…Not, I hasten to add, old fag ends and sick from an inebriated student from the night before.
You can, of course, use just the breasts for the pigeon salad, but if you get hold of some younger pigeons (squabs) then the legs will be super tender to eat. If they are older pigeons or you’re unsure of the age I would omit them entirely, put in the freezer with the carcass and use another time for soups, slow braising or stocks.
If you make my Wood pigeon salad Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
4 wood pigeon breasts (you can use the legs if you like, but only from young birds, or squabs otherwise they will be tough) For the dressing 4 dessert spoons extra virgin olive oil Your best friend in this recipe is getting everything prepped first. Try out our Wood pigeon salad recipe and post your results below in the comments…
How do you make Wood pigeon salad?
3 small-medium fresh beetroot’s
2 heads of little gem lettuce
4 hen’s eggs
150g black pudding skin removed
3 rashers of streaky bacon
1 garlic clove finely sliced
Pinch of salt and pepper
2 dessert spoons cider vinegar
Pinch of salt and pepper
4 wood pigeon breasts (you can use the legs if you like, but only from young birds, or squabs otherwise they will be tough)
For the dressing
4 dessert spoons extra virgin olive oil
Your best friend in this recipe is getting everything prepped first.
Try out our Wood pigeon salad recipe and post your results below in the comments…