Seared Breast of Wood Pigeon with Smoked Bacon and Warm Red Cabbage Salad

Derry Clarke shows us how to do wood pigeon in style


  • 8 large breast of wood pigeon skinned
  • 150 g cured/smoked bacon (diced)
  • to coat the breast, mix the following in a bowl:
  • 1 tsp thyme (chopped)
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • for the red cabbage balad:
  • 1 small head of red cabbage (finely shredded)
  • 1 red onion (peeled and sliced)
  • 4 tblsp raisins or sultanas
  • 2 green apples (cored and diced)
  • 2 tblsp chardonnay vinegar
  • 4 tblsp olive oil
  • 1 piece of root ginger (peeled & sliced)
  • 1 tblsp honey
  • 1 tsp cinnamon powder
  • 2 tblsp parsley (chopped)


  1. Method for the Red Cabbage Salad:
  2. In a little of the olive oil quickly fry the onion, apple & ginger for one minute.
  3. Add the cabbage and fry for a further minute.
  4. Add the remaining ingredients and cook for five minutes.
  5. Season to taste.
  6. Method for the Pigeon:
  7. Coat the breast of pigeon with the mixture.
  8. Sear on a hot oiled pan for three minutes.
  9. Turn, add the bacon and cook for a further three minutes.


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