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Wood Pigeon and wild mushroom toast
Wood Pigeon and wild mushroom toast

Before you jump to Wood Pigeon and wild mushroom toast recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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To sum up, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to wood pigeon and wild mushroom toast recipe. You can cook wood pigeon and wild mushroom toast using 6 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Wood Pigeon and wild mushroom toast:
  1. You need 4 slices brioche
  2. Take 1 tsp onion marmalade
  3. Use 100 g wild mushrooms
  4. Get 80 g mixed leaves (watercress, spinach and rocket) salad
  5. Take 6 Wood pigeon breasts
  6. Prepare 1 chicken stock cube
Instructions to make Wood Pigeon and wild mushroom toast:
  1. Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. - Boil a kettle.
  2. Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. - Meanwhile roughly chop the mushrooms.
  3. Remove from the pan and out to one side to rest.
  4. Add the mushrooms to the pan to cook.
  5. While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well.
  6. Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency.
  7. Meanwhile, begin toasting the brioche and add the salad leaves to a bowl.
  8. Add the mushroom mixture to the bowl and mix well.
  9. Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced.

A simple recipe of a pan-fried Pigeon breast, flambé with brandy and finished with sage and a creamy mushroom sauce. You can buy our pigeon breasts online today and give this delicious recipe a go for yourselves. Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods. Serves two or one very hungry person. Season the pigeons generously, stuff the cavities with nearly all the herbs, and place a garlic clove in each bird.

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