A straightforward recipe from Kevin Dundon that introduces new ingredients for fresh and exciting flavours.
Ingredients
- pigeon breasts
- olive oil
- garlic cloves
- thyme
Method
- 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.
- 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.
