Wood Pigeon

We call local Sussex woodpigeon “fair summer game”. They thrive in the woods, are a pest for crop growing and delicious to eat. This new Local & Wild recipe uses the flavour of liquorice to enhance the lean, dark meaty flesh of the birds. The smokey flavour from the bacon and cauliflower work beautifully alongside. 

Try it with a chilled glass of our Nutbourne Pinot Meunier.

Ingredients for 4 people

1-Tablespoon Rapeseed Oil
20g Butter
120g Smoked Bacon, cut into pieces
½ Green Cauliflower, cut into small florets
8 Woodpigeon Breasts, off the bone
Salt & freshly ground Black Pepper
100ml Red Wine
1 stick soft Licorice, cut into small pieces
80g Sultanas

Method

Put the oil and butter together into a heavy based pan over a moderate heat. The oil prevents the butter from burning.

Fry the bacon until crispy, lift out with a slotted spoon onto kitchen paper, keep warm. 

Next fry the cauliflower in the same pan. It will take the Smokey flavour from the bacon. Keep warm.

Season the wood pigeon breasts; fry them for just 2 minutes on each side. Stir the red wine into the pan, add the licorice and sultanas. Season again, boil rapidly for 1 minute.

Lift the breasts out of the pan, slice and arrange on each plate. Add the bacon and cauliflower. Spoon the pan juices and licorice over and serve immediately.