Pan Fried Breast of Pigeon

Try your hand at this straightforward recipe


  • pigeon breasts
  • olive oil
  • garlic cloves
  • thyme


  1. 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.
  2. 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.


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