Recipe – Warm Pigeon and Leek Salad

I had never pigeon before this dish.  I never really considered having it.  However at a London Farmers’ Market, a vendor I often visit for chicken, homemade pies or the occasional venison, offered the last of the day’s stock, pigeon.  Unsure what to do with it, I asked and he happily provided guidance.  Below is what I remembered with a tweak or two.

Served as a starter with a nice red wine, it is lovely.

Pigeon and Leek Salad

Recipe – Warm Pigeon and Leek Salad

Serves 2

2 pigeon crowns, deboned and sliced in width of about 1 inch each

2 leeks, sliced

2 tbsp Olive oil

1 tbsp Balsamic Vinegar

2 tbsp Honey

1 tbsp soy sauce

Salt and Pepper to taste

Saute leeks in olive oil for about 5 minutes.  Add balsamic vinegar, honey and soy sauce and cook for about 10 more minutes until leeks begin to caramelize.  Then, add pigeon and cook for 4 to 5 minutes until pigeon starts to brown.  If you prefer well done, cook an additional 3 to 4 minutes.  Add salt and pepper to taste.

Serve warm pigeon on the bed of leeks.  Enjoy!

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