Smoked Wood Pigeon, Salad Paysanne & Truffled Egg

A sustainable and locally sourced meat, the Wood pigeon is a delicious alternative to prime steak but with a more woodland taste. This recipe consists of hot smoked pigeon breast accompanied by a deep fried, golden poached egg. Finish the dish by drizzling in truffle oil and serve on a bed of Paysanne salad.

Smoked Wood Pigeon, Salad Paysanne & Truffled Egg

Ingredients

4 Pigeon Breasts (skin off)

4 Free Range Eggs

100g Plain Flour, whisked eggs & panko breadcrumbs (for Panne)

Fine Green Beans (balanced & chopped 5mm pieces)

Lardons of Pancetta

Fine Diced Shallot

Frisse Lettuce

Truffle Oil

Grated Fresh Truffle

Method

Season 4 pigeous breasts and hot smoke for 6 minutes on medium heat.

Poach four eggs for 3 minutes, cool, and dip in flour, then whisked egg then panko bread crumbs and deep fry until golden.

Blanch green beans for 2 minutes and refresh in ice water. Dice into 5mm pieces.

Mix with fried lardons & diced shallot.

Mix through Frisse & Dressing & Seasoning.

Slice Pigeon breast. Arrange on plate with assembled salad, top with crispy egg.

Drizzle with truffle oil and grate fresh truffle over the top.

Recipe supplied by no.131, Cheltenham. The food at No. 131 will be, wherever possible, English and in season. The kitchen aims to serve food, which is generous, relaxed and fun. Suppliers have been carefully selected for their quality and will always be organic , where possible. No. 131 supports local farmers, their heritage breeds and artisan producers.