Teriyaki style pan-fried woodpigeon recipe

This teriyaki style pan-fired woodpigeon with sweet pepper and baby asparagus is a great alternative to traditional game recipes.

Ingredients

Details

  • Cuisine: Japanese
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 75 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Remove the pigeon breasts and skin for pan frying
  2. Put the soya sauce, glacé ginger, red chilli's, coriander and honey into a liquidizer and blitz until it becomes well broken down
  3. Take a sandwich bag and place the pigeon into it with the marinade and leave for one hour. Retain a few spoonfuls of the marinade for the stir-fry later
  4. Wash all the peppers and asparagus. De-seed the peppers and cut into strips, trim the end of the asparagus
  5. Drain the pigeon from the marinade, and pan fry quickly on each side for two minutes, keeping the meat pink. Allow to rest for two minutes
  6. Blanch the asparagus in boiling water for two minutes, then refresh in cold water. Once cold remove from the water and dry
  7. With a little oil stir fry the vegetables quickly just to warm through, but do not cook them
  8. Place the vegetables on a plate and dress with a little of the marinade. Cut the rested pigeon breast at an angle and serve

For more game recipes see:

The British Association for Shooting & Conservation

 

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