Pan-Fried Pigeon Breast, Wild Mushroom and Beetroot Salad
Pan-fried pigeon breasts served with a warm salad of boiled beetroots, wild mushrooms, chestnuts, and crispy homemade game chips.
Estimated Nutrition
Calories
461.3
kcal / serving
1845.2 kcal total
Carbs
23.9g
per serving
95.6 g total
Fat
29.6g
per serving
118.4 g total
Protein
25.7g
per serving
102.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tsp
2
tbsp
Dairy
25
g
Meat
4
piece
NutsSeeds
OilsFats
15
ml
Olive Oil
for the salad
3
tbsp
Extra Virgin Olive Oil
for dressing
1
portion
Vegetable Oil
for frying
30
ml
Olive Oil
for the pigeon
Vegetables
6
piece
Baby Beetroot
raw with leaves on
1
piece
Shallot
finely diced
150
g
Wild Mushrooms
cleaned and trimmed
3
tbsp
1
piece
Baking Potatoes
cut into game chips
Method
1
2
3
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8
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13