Pan-Roasted Wild Pigeon with Foraged Greens & Hazelnut Pesto

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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