Sometimes I start to think I am becoming a parody of myself. I usually buy several types of meat at once and freeze what I won’t eat that day. This is both a blessing and a curse. I buy things on a whim a lot of the time and then work my meals around it. This coupled with my habit of going to M&S at closing time and checking out the yellow stickered meat means I end up with a freezer filled with various game and other assorted meats. Which is exciting and I don’t end up with chicken 6 nights a week like I did as a student; but it does make for challenging cooking when I don’t really want to think about what to cook.
I did, however, enjoy making this salad. The gamey taste of the pigeon goes incredible well with the chilli sauce while the figs add a beautiful colour and sweet flavour. I was intending on making this with pomegranite – but I couldn’t find a whole one and I begrudge paying £2 for a small pack when I could get 6 figs for that! You can I could mix and match the lettuce base. I used one of those bags with different leaves and grated beetroot in (I know I said previously that I dislike the stuff but I could barely taste it). If you can’t get wood pigeon (or don’t fancy it) you could try this with another type of game, or lamb steak. If you can get wood pigeon, try it. It is stupidly quick and easy to cook.
To make this salad you will need:
1 pack of 4 pigeon breasts
1 large bag of lettuce
2 celery stems
1/3 of a cucumber
A splash of balsamic vinegar
Chilli sauce (your favourite kind – although I don’t recommend sweet chilli in this)
Wash your lettuce (if needed), chop your celery and cucumber. Quarter your figs. Place in your salad bowl and drizzle with balsamic vinegar. Fry or griddle your pigeon breasts for 2 and a half minutes on each side. Leave to rest for a couple of minutes and then slice and top your salad. Add your chilli sauce and toss your salad.
Pigeon is a rich tasting meat that is low in cholesterol. I hope you try this interesting weeknight tea.