Pan fried woodpigeon, chard and smoked bacon on fried sourdough with mustard dressing

Pan fried woodpigeon, chard and smoked bacon on fried sourdough with mustard dressing

Works as a starter, snack or brunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Cuisine Pigeon
Servings 4


  • 1 tbsp whole grain mustard
  • 1 tbsp honey
  • 1 clove garlic, peeled and crushed
  • 2 tsp balsamic vinegar
  • 1 tbsp sherry vinegar
  • 6 tbsp olive oil
  • salt and pepper
  • 100 grams smoked bacon lardons
  • 4 slices sourdough bread
  • 50 grams butter
  • 200 grams chestnut mushrooms, sliced
  • 2 finely chopped garlic cloves
  • 300 grams Swiss chard, stalks removed, leaves cut into quarters
  • 8 woodpigeon breasts
  • 1 handful of chopped parsley, to serve


  • Start by making the mustard dressing.  Put the mustard, honey, garlic and vinegars into a food processor and whizz together.  Slowly add 3 tbsp of olive oil.  Season with a little salt and pepper and leave to one side.
  • Heat 2 tbsp of olive oil in a large frying pan and fry the lardons for about 3-5 minutes until starting to crisp.  Transfer to a plate using a slotted spoon.  Fry the bread slices in any left-over bacon fat for 1 minute on each side until crisp and golden, adding more olive oil if necessary, and then transfer to a plate. 
  • Add half of the butter to a pan, cook the mushrooms, add the garlic and season with a little salt and pepper before adding the chard.  Turn the heat up to high and stir-fry until the chard has wilted.  Season with a little salt and pepper.
  • Season the woodpigeon breasts generously with some salt and pepper.  Heat the remaining butter and olive oil in the pan until sizzling and fry the woodpigeon breasts, skin side down, for 2minutes on each side until golden, basting the breasts as they are cooking.  Transfer to a board and allow to rest for about 5 minutes.
  • Divide the chard mixture between the fried bread slices.  Slice the woodpigeon breasts and arrange over the chard.  Spoon over the crispy bacon, drizzle over the mustard dressing and scatter over the chopped parsley- a delicious brunch dish.


Recipe supplied by Rachel Green
Keyword Pigeon