Jamie's Great Britain
By Jamie Oliver
Delicious pigeon breasts with caramelised onions
About the recipe
If you can get hold of some decent pigeon meat, this take on a steak sandwich is the business.
Recipe From
2 red onions, peeled and finely sliced
olive oil
1 teaspoon soft brown sugar
2 sprigs of fresh thyme, leaves picked
4 tablespoons red wine vinegar
1 ciabatta loaf
2 sprigs of fresh rosemary, leaves picked
4 pigeon breasts, skin on
1 whole nutmeg, for grating
2 bay leaves
Worcestershire sauce
English mustard, to serve
a large handful of watercress, to serve
cottage cheese, to serve
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