Pigeon Breasts with Chilli Mustard Mash

 

Pigeon breasts with mustard mash and spicy tomato sauce

Wood pigeons are very often obtained as a foodstuff when they are shot as pests by farmers. This is due to them eating the crops growing in the fields in the mid summer months. This is of course great news for wild game lovers as the breasts of these birds truly are a delectable treat. It is vitally important, however, that they are not over cooked (as is the case with most types of wild game) as they will become extremely tough, rubbery and effectively inedible. This colourful dish sees the pigeon breasts pan fried before being served with chilli and mustard mashed potatoes, green beans and a homemade, spicy tomato sauce.

Note that you are likely to have more sauce than you will need for one portion of this dish and potentially extra mash as well. The good news is that both can very successfully be cooled, placed in a suitable dish and kept in the fridge for several days.

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 1 serving

Ingredients

• 2 large baking potatoes
• Salt
• 8 ounce/225g can chopped tomatoes in tomato juice
• 2 garlic cloves, peeled and grated
• 1/4 teaspoon hot chilli powder
• Black pepper
• 2 skinless pigeon breast fillets
• Vegetable oil for frying
• 8 to 10 French beans, trimmed
• 1 teaspoon English mustard
• 1 small red chilli, seeded and finely diced

Method

Peel the potatoes and chop to moderately large chunks. Place them into a pot of cold, salted water and bring the water to a moderate simmer for 15 to 20 minutes or until the potatoes are just softened.

Pour the canned tomatoes into a saucepan and add the garlic, chilli powder, salt and pepper. Bring to a very gentle simmer for up to 10 minutes, stirring frequently with a wooden spoon, until the sauce is thickened. Turn off the heat, cover and leave to partly cool.

Pigeon breasts are put on to fry

When the potatoes have been simmering for 10 minutes, pour a little vegetable oil into a frying pan and bring it up to a medium to high heat. Season the pigeon breasts on both sides with salt and pepper and fry for 2.5 to 3 minutes each side (depending upon their size). Time them and be careful not to overcook. When they are done, lift them to a plate, cover and leave for 5 minutes to rest.

Add the beans to a pot of simmering, salted water and cook for 5 minutes before draining.

Potatoes are hand mashed

When the potatoes are just softened, drain them through a colander and return to the empty pot. Allow them to steam off for 2 to 3 minutes. This gets rid of the excess moisture and prevents soggy mash. Use a hand masher to mash until smooth.

Mustard and chilli are added to mash

Add the English mustard and chopped chilli to the mash. Carefully stir until fully and evenly combined.

Spicy mash and French beans are plated

Two dessert spoons are best used to form 4 potato quenelles, which should be placed close to each corner of a square serving plates. The French beans can be arranged in the centre of the plate.

Pigeon breasts are balanced on mash 

Slice the pigeon breasts in half at a 45-degree angle and sit half a breast carefully on top of each potato quenelle. A teaspoon of the tomato sauce should be added between each pair of quenelles before service.