Pitta Pigeon
An other great easy recipe by the two brothers Will and Calum at Eat Wild, great for a summers day or light lunch.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Snack
Cuisine Pigeon
- baby leaf salad
- pitta bread
- 2 chunks local black pudding
- 2 rashers local streaky bacon
- 2 fresh pigeon breasts
- 1 handful pumpkin seeds
- rapeseed oil
Crumble the black pudding into a hot, dry frying pan and once it starts cooking add your bacon. Turn your bacon regularly to allow it to go really crispy and coloured.
Once the bacon and black pudding is nice and crispy, add to a bowl with the baby leaf salad. Tear the bacon into little pieces and crumble the black pudding even more.
Add pumpkin seeds raw or toasted depending on preference. Set aside
Add both your pigeon breasts to the smoking hot pan and cook for roughly a minute and a half each side. Once cooked transfer to a chopping board to rest. Once rested for a few minutes slice on the oblique and toss all ingredients in the bowl. Dress with rapeseed oil.