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| Photo from shootinguk.co.uk |
A simple salad is elevated with pan-fried game. Combine the meat with apples and beets, and add texture with hazelnuts.
INGREDIENTS
1 tablespoon olive oil
1 clove garlic
1 rosemary sprig
4 pigeon breasts
Watercress, 100g bag
1 quartered and sliced eating apple
4 beets, cooked (not in vinegar)
100g roughly chopped toasted hazelnut
To make the dressing
1 tablespoon balsamic vinegar
3 tablespoons olive oil
PIGEON AND BEETROOT SALAD RECIPE
1. Make the dressing by combining the balsamic vinegar and olive oil.
2. In a frying pan, heat the oil. Then add the garlic and rosemary, followed by the seasoned pigeon breasts. Cook for 3 minutes on each side, then transfer to a plate.
3. Divide the watercress among four plates, then top with the apple and beetroot, followed by the sliced pigeon breasts. Sprinkle with hazelnuts, drizzle with dressing, and serve immediately.