How To Make A Wood Pigeon And Lentil Salad

Step 1: You will need

Step 2: Carrot

Prepare the carrot for the salad. Half fill a small saucepan with water and place on a high heat. Add 1 tablespoon of salt and leave to boil. Finely dice a carrot, then add to the pan and cook for about 1 minute. Use a sieve to strain the water off, and tip the cooked carrots into a bowl of iced water to cool them. Then strain them again. Put them to one side to use later.

Step 3: Onions & lentils

Finely dice an onion. Melt 15 grams of butter in a pan over a moderate heat. Add the onions, and stir. Cook for 3 - 4 minutes, until softened. Don't allow them to colour. Add the 50 grams of puy lentils and stir well

Step 4: Stock

Add some vegetable stock to the pan. Stop pouring when the lentils are completely covered, if there is too much, the lentils will become soggy.

Don't use a lid - this will let out too much moisture. Instead make one from greaseproof paper. Tear off a square, fold it in half, then half again, then into a narrow triangular shape. Cut to size. Open it out, carefully place it over the lentils and leave to simmer. The liquid won't evaporate as much , but it will soak into the lentils so add a little more stock about every 10 minutes to prevent them from drying out. The lentils will take 40 to 45 minutes to cook.

Step 5: Wood pigeon

Place a small pan over a medium heat to warm. Pour in 1 tablespoon of vegetable oil and heat for about 2 minutes. Season the wood pigeon with a generous pinch of salt and some freshly ground pepper, and place it into the hot pan. Seal the pigeon for about 1 minute on each side.

Transfer the pan in an oven that has been preheated to 180 degrees Celsius. Cook for about 15 minutes - by which time the pigeon will have browned and should be plump to the touch.

Step 6: Dressing

Place a saucepan over a medium heat and pour in 150 millilitres of balsamic vinegar. Add 2 teaspoons of granulated sugar and heat for about 5 minutes, allowing the liquid to reduce by half. Put the reduced balsamic vinegar in a bowl, gradually pour in the extra virgin oil whisking as you go. Put the peppercorns into a pestle and use the mortar to grind them. Add a teaspoon of freshly ground pepper and a teaspoon of salt. Mix well.

Step 7: Carve

Use half a bird for each serving. Cut down one side of the breast bone and under the wing to remove one breast.

Step 8: Serve

Transfer the lentils into a bowl. Add the cooked carrot and stir well. Stir in about 3 tablespoonfuls of the balsamic dressing. Put half onto the centre of a serving plate and place a pigeon breast on top. As a finishing touch place a few lettuce leaves on one side.