We recently went to the Foodies Festival at Hampton Court Palace as a poor substitute for the Taste Festival (we'll be in Toronto when Taste is on). While the weather was stunningly amazing, the festival was quite disappointing, mainly because there was nowhere to just sit and enjoy the food and drinks on offer - rather defeats the purpose, I would have thought.
Anyway, enough complaining! While I was there, I bought some pigeon breast from the Manor Farm Game stall. I have eaten pigeon before, but never cooked it and it seemed like a good opportunity to try a more unusual meat.
After a bit of internet searching, I decided to use this recipe for Pigeon Breast with Sweet Potato Rosti and a red wine sauce, but substituted baby spinach for the cabbage.
Unfortunately, I overcooked the pigeon slightly, but despite this, we enjoyed it. The meat is (obviously) very gamey and rich, so doesn't need a lot of strong flavours to accompany it. The red wine sauce just lifted it nicely, but with the downside that it made the rosti a little soggy. Overall, I would get pigeon breast again, but would probably try a different recipe.
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Hi, first came across your blog. Very nice and interesting! And pigeon breast, haven't tried that before. Is it similar to other usual meats? Would love to try it some day.
ReplyDeleteHi Sugar Bean - thanks for the feedback!
ReplyDeleteI enjoyed the pigeon breast, but it is very gamey - I would describe it as a bit like venison bordering almost on a kidney/liver sort of texture. It was very rich, so you don't need much.