Recipes
Season 3 Episode 8 - PigeonPan-Roasted Wild Pigeon with Foraged Greens & Hazelnut Pesto
danhayes
Pigeon isn’t what most think of when you say you are having bird for dinner. Please note that for this recipe, Dan used wild pigeon – Dan did not get some city slicker pigeon.
Ingredients
Pan-Roasted Wild Pigeon with Foraged Greens & Hazelnut Pesto Ingredients:
• 2 Pigeon breasts (duck can substitute)
• 2 Tbl canola oil
• Frozen peas
• ¼ cup roasted hazelnuts
• ¼ cup grated parmesan
• Hazelnut oil
• 10 leaves basil
• Small bunch of parsley
• ½ lemon
• 2 cups arugula
• Fresh salad greens
• Salt and pepper to taste
Instructions
Pan-Roasted Wild Pigeon with Foraged Greens & Hazelnut Pesto Instructions:
• Place frying pan on medium-high heat, and once hot, add 2 tablespoons canola oil.
• Season 2 pigeon breasts liberally with salt. Place into hot pan, laying breasts away from you to avoid oil splattering. Cook 2 minutes on first side until browned, and then flip over. Cook 1 minute on the second side, turn off the heat and let the breast rest in the pan to finish cooking.
• To make hazelnut pesto: If using hand blender, place the following ingredients into a high-rimmed bowl. Or place all ingredients into a food processor or blender: ¼ cup grated parmesan cheese, ¼ cup roasted hazelnuts, 2 cups arugula, juice of half lemon, salt and pepper, 10 leaves basil, small bunch parsley and hazelnut oil.
• Boil frozen peas.
Assembly:
• Slice the pigeon breast and rest on your fresh greens. Add peas and extra hazelnuts and drizzle with the hazelnut pesto.
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