Recipe: Pigeon stir fry

A quick, simple, tasty one-pot recipe that makes great use of the king of wild meat – pigeon!

Pigeon stir fry recipe | Serves 2

Ingredients 

Marinade 

• 4 pigeon breasts 
• 1tbsp clear honey 
• 2tbsp dark soy 
• 2tbsp teriyaki sauce 
• 10g fresh root ginger, peeled and finely sliced  
• 2 garlic cloves, finely diced  
• 50g mushrooms, finely sliced 
• 50g red onion, finely sliced 
• 50g spring greens, finely sliced 
• 50g carrots, finely sliced
• 50g beansprouts 
• 300g fresh egg noodles 
• 1tbsp rice oil 

Method 

Marinading

1. Remove the skins of the pigeon breast and finely slice the meat. 
2. Place all the marinade ingredients into a large bowl including the pigeon and mix together until well combined. Cover and place in the fridge for 2 hours or overnight.

Stir fry

1. In a large wok over a high heat, add the rice oil and the pigeon slices, holding back some of the marinade. Cook for 2 minutes. 
2. Add all the vegetables and noodles, then pour in the marinade. 
3. Cook for a further 2-3 minutes and serve.