Smoked Pigeon Breast lightly fried with Pine Kernals and Panchetta tossed over baby leaves

Smoked Pigeon Breast lightly fried with Pine Kernals and Panchetta tossed over baby leaves
 
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This recipe was uploaded
by dandy27

 
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Ingredients

Ingredients
Method
 
  • 4 Pigeon Breasts
  • Panchetta
  • Pine Kernals
  • Butter
  • Baby Leaves
Smoke your Pigeon Breasts as above and once cooked, put to one side.

Melt your butter in a saute pan, and add the panchetta, and pine kernals. cook for 4 mins, until panchetta is crispy.

Slice your pigeon breasts into medallions, throw in the pan and toss around, coating the breasts with the butter, and juices from the panchetta.

Arrange baby leaves onto a plate and toss over your pigeon, panchetta and pine kernals. spoon the butter juices over the leaves and enjoy.

Serve with rustic bread

Lovely.

Smoked Pigeon Breast lightly fried with Pine Kernals and Panchetta tossed over baby leaves

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This recipe was uploaded by dandy27

 
 
Absoluteley Gorgeous, smoke you breasts using a home made smoker. I use a large baking tray and fill with wood chippings, put breasts on a wire rack, chuck baking tray on heat and cover, smoke for about 30 mins.

Method


Smoke your Pigeon Breasts as above and once cooked, put to one side.

Melt your butter in a saute pan, and add the panchetta, and pine kernals. cook for 4 mins, until panchetta is crispy.

Slice your pigeon breasts into medallions, throw in the pan and toss around, coating the breasts with the butter, and juices from the panchetta.

Arrange baby leaves onto a plate and toss over your pigeon, panchetta and pine kernals. spoon the butter juices over the leaves and enjoy.

Serve with rustic bread

Lovely.

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