Wood Pigeon Bruschetta

Pan-fried pigeon breasts served on grilled baguette with caramelised pears, crispy bacon lardons, and fresh watercress.

French Game Bruschetta Pigeon Seared Starter

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

21.3g

per serving

85.2 g total

Fat

29.6g

per serving

118.5 g total

Protein

25.7g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

Dairy

100

Butter

Fruits

piece

Pear

peeled, cores removed, sliced widthways

GrainsCereals

slice

Baguette

thin slices, grilled until crisp

Meat

piece

Pigeon Breast

skin removed

Smoked Bacon Lardons

fried until crisp and golden-brown

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

Thyme

fresh leaves, chopped

OilsFats

Vegetable Oil

Vegetables

handful

Baby Watercress

leaves

Method

Add sugar and stir until caramelised and coating the pears.

Heat the oil and remaining 50g of butter in a separate frying pan.

Fry the pigeon breasts for 2 minutes on each side and season.

Heat 50g of butter in a pan over medium-high heat until foaming.

Add the sliced pears, season with salt and pepper, and stir to coat.

Add the thyme and bacon to the pigeon pan and cook for 3 minutes.

Place a slice of grilled baguette on each plate.

Top bread with watercress, caramelised pears, pigeon, and bacon.