We are now knee-deep in the season of the pigeon. They have spent weeks now munching on all the berries the hedgerows have to offer. It is the perfect time to make use of them.
If you can get your hands on little wild blueberries, you will find they are even better for this than their larger, cultivated brethren.
Once you've made this dish, you can take the pigeon bones and boil them for a nice broth for future use.
Two oven-ready pigeons
60-70g butter, softened
Salt and freshly ground black pepper
A small handful of blueberries (about 40-50g)
A few handfuls of small, flavoursome salad leaves and herbs
For the dressing
1tbsp red wine vinegar
½tsp Tewkesbury or Dijon mustard
4tbsp rapeseed oil
Preheat the oven to 240C/gas mark 8, season the pigeon and rub the breasts with butter. Roast for about 12-15 minutes, keeping them pink in the middle, then allow them to rest.
Meanwhile, make the dressing by whisking all of the ingredients together and seasoning to taste.
To serve, remove the breasts from the carcass, cut them into half a dozen slices and remove all of the leg meat and shred it. Arrange the leaves on four serving plates with the pigeon and blueberries, and spoon over the dressing.Reuse content