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Recipe: Pigeon stir fry

A tasty, one-pot recipe that is ideal for using up pigeon and that is sure to be a hit with the whole family - swap the takeaway for this healthier version next time you fancy a Chinese!

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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

Remove the skins of the pigeon breast and finely slice the meat.
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

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.
Add all the vegetables and noodles, then pour in the marinade.
Cook for a further 2-3 minutes and serve.