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.
Recipe – Warm Pigeon and Leek Salad
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!