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 Dan used wild pigeon that lived in the wild. 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 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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