• pigeon breasts
  • olive oil
  • garlic cloves
  • thyme


  • Marinate breasts of pigeon in a mixture of olive oil, chopped garlic cloves and fresh sprigs of thyme. Do not use too much olive oil, just enough to glaze the breasts. About 150 ml with 4 cloves of garlic should be sufficient to glaze 6 breasts of pigeon.
  • Heat a pan until it is quite hot and put the pigeons onto the hot pan, pan fry for 3 minutes on either side and then rest it for 5-6 minutes just to let the juices settle. If you like your meat very well done, you could leave it on the pan for an extra 2 minutes either side.