January 28, 2016

Spiced Pigeon Breast Tapas Recipe

By In Recipes
An offer on Abel and Cole for pigeon breasts caught my attention. Not a clue what to do with them at the time of ordering but over the weekend this little recipe came to mind – Spiced Pigeon tapas (Pichon Sazonado con Especias).

Be judicious with the wine vinegar though. Or just don’t pour it out of the bottle over the frying pan as I suffered a slight over-pour (and when I say slight I mean it flooded out); once it is in its damn hard to remove or correct! So my dish was slightly over vinegary. I’ll just have to reorder the pigeon breast and give this another go.

Spiced Pigeon Breast Tapas Recipe

Spiced Pigeon Breast Tapas

Spiced Pigeon Breast Tapas
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. olive oil
  2. pack of pigeon breasts
  3. crushed garlic
  4. 1 chopped onion
  5. 1 tbsp. wine vinegar
  6. 200ml fino sherry
  7. pinch of dried Italian herbs
  8. 1/2 tbsp. tomato puree
  9. bay leaf
  10. chopped parsley
  11. seasoning
Instructions
  1. Heat oil and briefly fry the pigeon breast until brown. Add the onion and then, after a bit, the garlic and dried herbs. Fry for a minute or so then add the sherry and vinegar plus the bay leaf and seasoning.
  2. Bring to the boil. Stir in the tomato puree. Cover and simmer for 20 minutes. Remove the lid and continue to cook until the sauce reduces.
  3. Decorate with chopped parsley. Serve with rustic bread and a well chilled fino sherry.
Notes
  1. Spiced Pigeon tapas is Pichon Sazonado con Especias in Spanish (he says hopefully). Careful with the vinegar...
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“Chris Chappel and Stephen Crouch describe themselves as conservationists. The pair are passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, and rabbit that are all raised to the highest welfare and all roam the land freely. It’s a family affair that started back in 1967 because, they say, “we needed to do something to feed our hungry children.” They sell game locally at farmer’s markets and to some of the country’s top restaurants.” Abel & Cole

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3 Comments
  1. this sounds so good… I had pigeon before and really like it. R

    Reply
  2. Simones Kitchen January 30, 2016

    O lol… I wish I could say that never happens to me, but I had a serious case of “over ketchuppped” just yesterday. You know it works with ketchup right? You think nothing comes out, you give it another good shake and the entire bottle contents are dropped all over your dish… So far for dosage.. I’ve never had pigeon before. No idea what it would taste like but I’ve heard it is notoriously hard to prepare….

    Reply
    • Andrew January 31, 2016

      Not that I have prepared a pigeon from scratch I cant see why they are any different from other game birds. Still, the breasts I used were ready prepared – five in a pack. Enough for a large, sharable, tapas dish or a main for one. Not cheap, but a nice treat. They are like a gamey chicken in flavour although the texture is different.

      Reply

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