Ingredients

• 4 Wood Pigeon breast fillets
• 1 pomegranate
• 1 orange
• ½ cup of walnuts (halved)
• Mixed salad leaves
• 2 sprigs of fresh Thyme
• Olive oil

Method – Wood Pigeon Salad

1. Wash and drain salad leaves and place in a large serving bowl.
2. Peel and segment the orange.
3. Remove the pomegranate seeds from the fruit.
4. Scatter the orange, pomegranate and walnut over the salad leaves.
5. Heat your frying pan over a high heat pour in a little oil. When smoking place in your pigeon fillets.
6. Pan fry for 2 ½ minutes either side.
7. Remove from heat and season with black pepper, leave to rest for 5 minutes.
8. Thinly slice the pigeon and scatter over the salad.
9. Dress with a drizzle of olive oil and fresh thyme.