Wood pigeon on toast with hedgehog fungus

Serves 4

Wood pigeons are at their best now and, as game goes, they are plump, cheap and tasty. But any game birds like grouse, partridge or wild duck will do here. Hedgehog fungus are what the French call pied de mouton and are deliciously meaty scattered over the pigeon - you do need a meaty wild mushroom for this.

Wood pigeons are at their best now and, as game goes, they are plump, cheap and tasty. But any game birds like grouse, partridge or wild duck will do here. Hedgehog fungus are what the French call pied de mouton and are deliciously meaty scattered over the pigeon - you do need a meaty wild mushroom for this.

2 wood pigeon, oven-ready
200g hedgehog fungus or another meaty wild mushroom, trimmed and sliced
1tbsp olive oil
A couple of knobs of butter
1tbsp chopped parsley
Salt and freshly ground black pepper
4 slices of bread from a smallish-diameter loaf such as ciabatta
A handful of small salad leaves

Pre heat the oven to 200°C/gas mark 6.

Season the pigeons and rub a little of the butter on the breasts. Roast them for 15-20 minutes, keeping them nice and pink. Meanwhile heat the olive oil in a frying pan and gently cook the mushrooms, seasoning and stirring every so often. When they are soft, add the parsley and the rest of the butter. Cut away the pigeon breasts with a sharp knife and slice them into 4 or 5. Toast the bread, and place on to 4 plates. Arrange a few salad leaves on the toast and lay the breasts on top. Scatter over the mushrooms and spoon a little more olive oil on top if you wish.