One-Pan Pigeon Breast with Spinach & Bacon

• Prep: 5 mins
• Cook: 15 mins
• Serves 2

Indulge in this easy, one-pan pigeon dish for two. Serve with sourdough toast, spinach and bacon for a delicious meal. Impressive but simple, it takes just 20 minutes to make.

Ingredients

• 50g butter
• 100g smoked bacon lardons or chopped smoked bacon
• 2 slices white sourdough
• 2 pigeon breasts
• 50g chestnut or wild mushrooms , sliced
• 200g spinach
• 1 tbsp red wine or sherry vinegar

Method

STEP 1

• Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside. 

STEP 2

• Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.

STEP 3

• Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fy for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.