Pan Fried Wood Pigeon Breasts with Rocket and Mixed Salad Leaves

This simple meal takes 5 minutes to make and tastes absolutely sensational.  It’s currently in season, and one of my favourite recipes when I want something hot, nutritious and quick.  I’ve served with home-grown salad and Baby Tom Tomatoes from my garden.


Serves 2 as a starter or 1 for a hearty supper!

4 wood pigeon breasts (I get all my game from my lovely friends Jack and Jess Smallman at Southdowns Venison and Game).   

Plain flour and salt and pepper for seasoning

Olive/Sun Flower Oil


wood pigeon seasoned and pan frying

Firstly, toss the breasts in a few tablespoons of plain flour seasoned with a good grinding of salt and pepper.

wood pigeon after pan frying

Next, heat two tablespoons of olive oil in a frying pan at a high heat.  Add the breasts to the pan and quickly sear on both sides before turning down the heat.  Pan fry on each side for approximately two minutes depending on how rare you like your meat and serve.  This tastes delicious with red currant jelly and salad.

Salad Dressing

sea salt

runny honey

olive oil

balsamic vinegar

whole grain mustard

In a jug or small bottle add a few good grinds of sea salt, two teaspoons of whole grain mustard, two teaspoons of runny honey, a tablespoon of balsamic vinegar and dilute with a good glug of olive oil.  Taste and adjust the quantity ratios to suit your palate and stir before serving.

For more delicious game and venison recipe ideas do visit

Happy feasting!

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