Ingredients

Pigeon

• 8 skinless pigeon breast
• 1 tbsp cold pressed rapeseed oil or a mild olive oil
• 1 tsp of thyme
• maldon salt and freshly ground black pepper

Mushrooms

• 1 garlic clove, crushed
• 200g mixed wild mushrooms, wiped cleaned to remove any dirt or grit and trimmed, slice large mushrooms so that they all cook evenly

Vinaigrette

• 2 garlic cloves, bruised with the side of a knife
• 120ml Madeira
• 1 tbsp white wine vinegar
• 120ml cold pressed rapeseed oil or a mild olive oil

Salad Leaves:

• 4 generous handfuls of small lettuce leaves, washed and dried

Method

1. Pigeon: Toss the pigeon in the oil, thyme and seasoning, so that they are coated. Allow to marinate for 5-10 minutes.
2. Place a frying pan over a high heat, when hot place the pigeon breast in the pan allowing with the marinade. Cook for 2-3 minutes on each side (breast should be rare to medium rare overcooked they become dry). Remove from the pan and set aside in a warm place to rest.
3. Mushrooms: Add the garlic, mushrooms and a little seasoning to the pan. Sauté for 2-3 minutes until the mushrooms are tender and cooked through. Remove from the pan and place in a warm place while you prepare the vinaigrette.
4. Vinaigrette: Pour the excess fat from the pan and add the Madeira. Reduce by half over a high heat. Remove from the heat and add the vinegar, then stir in the oil.
5. Salad Leaves: Lightly toss the salad in a little of the vinaigrette and divide between the four plates.
6. To Serve: Slice each each breast diagonally into 4-6 slices. Arrange them over the salad, scatter the mushrooms over the salad and drizzle vinaigrette over the pigeon breast. Serve.