Pigeon Breasts with Mustard Mash and Green Lentils
Introduction to Eating Pigeon
Pigeon is a fairly popular game meat, often roasted whole. It is very important to note, however, that the game pigeons which are eaten are wood pigeons and not the scavenging birds found on city streets, which would be most unpleasant if not actually dangerous to eat, given what they themselves are likely to have consumed. In this instance, it is only the breast fillets of the pigeon - purchased vacuum packed from a licensed wild game supplier - which have been prepared. Do be careful, however, even if purchasing fillets like this of leadshot which may still remain in the flesh and can do serious damage to your dental work!
List of Ingredients
- Prep time: 10 min
- Cook time: 30 min
- Ready in: 40 min
- Yields: Two servings
- 4 pigeon breast fillets
- 6oz le Puy green lentils
- 1 fresh garlic clove, peeled and grated
- 1 tsp whole cumin seeds
- 2 medium sized floury/starchy potatoes, peeled and roughly chopped
- 1 tsp Dijon mustard
- 2 tsp coriander/cilantro to garnish, roughly chopped
- Salt and freshly ground black pepper
- Vegetable oil for frying
Cooking InstructionsClick thumbnail to view full-size
- The chopped potatoes should be added to a deep pot of cold, salted water. Bring the water up to a boil and simmer for twenty-five minutes to half an hour, until the potatoes are soft.
- Bring a dry frying pan up to a high heat and add the cumin seeds to toast. This gives them a far more aromatic flavour than simply using pre-ground cumin. Shake the pan every thirty seconds or so. They will only take a couple of minutes and you will smell when they are ready. Be sure not to burn them.
- Grind the cumin seeds with a pestle and mortar.
- Wash the lentils in a sieve under running cold water and add them to a pot with the garlic and cumin. Season with salt and pepper. Add just enough cold water to cover. Bring the water to a simmer, put the lid on the pot and cook for thirty minutes.
- When the potatoes and lentils are about half way done, drizzle some vegetable oil in a large frying pan and bring it up to a high heat.
- Season the pigeon with salt and pepper on both sides and lay in the pan. Fry for two minutes each side. Remember that it should always be ever so slightly underdone and pink in the centre or it will be tough and dry.
- Remove the pigeon fillets to a heated plate and cover with tinfoil to rest for about five to ten minutes.
- Drain the potatoes and return to the empty pot. Let them steam for a couple of minutes. Mash with a hand masher before stirring through the Dijon mustard.
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Plating UpClick thumbnail to view full-size
- Divide the lentils between two serving plates and flatten in to a serving bed.
- Use two tablespoons to shape the mash in to egg shaped mounds and lay two on each plate.
- The pigeon should carefully be laid on top of the potato mounds.
- Scatter the coriander leaf/cilantro over the top to garnish and serve.
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