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
- olive oil
- pack of pigeon breasts
- crushed garlic
- 1 chopped onion
- 1 tbsp. wine vinegar
- 200ml fino sherry
- pinch of dried Italian herbs
- 1/2 tbsp. tomato puree
- bay leaf
- chopped parsley
- 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.
- 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.
- Decorate with chopped parsley. Serve with rustic bread and a well chilled fino sherry.
- Spiced Pigeon tapas is Pichon Sazonado con Especias in Spanish (he says hopefully). Careful with the vinegar...
“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