INGREDIENTS
1 pack Wild and Game pigeon breast fillets
50g smoked bacon, chopped
10g pine nuts, toasted
A handful of red grapes, cut in two
100g blue cheese such as Stilton
A knob of butter
A glug of olive oil
A bag of mixed salad leaves
100ml beef stock
2 tbsp red wine
1 tsp honey
1 tbsp redcurrant jelly
METHOD
Heat the oil and butter in a frying or saute pan and cook the pigeon breast llets on a medium heat for about 3 minutes, turning once. Remove and set aside to rest (keep warm).
Fry the bacon in the ame pan until crunchy. Remove and set aside.
Add the red wine to the pan and sizzle for a minute, then add the stock, honey and redcurrant jelly.
Bubble for a few minutes until syrupy.
Place the pigeon on top of the salad leaves. Top with bacon, pine nuts, crumbled cheese and grapes.
Drizzle with the sauce and serve immediately.
