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Ingredients

• 6 pigeon breasts
• 1 tbsp flour
• 25 g butter
• 1 clove garlic
• 2 shallots
• 100 ml red wine
• 1 tbsp Balsamic vinegar
• 1 tsp fresh thyme
• 150 g garlic and herb ciabatta
• 80 g salad leaves
• 2 tbsp olive oil
• 1 lemon
• 1 tsp runny honey
• 1 tsp wholegrain mustard

Directions

Lightly dust 6 pigeon breasts in 1 tbsp flour . Heat 25 g butter in a saucepan and fry the pigeon breasts on hight for about 1 minute. Remove the pigeon breasts from the pan and keep warm.

Chop 1 clove garlic and thinly slice 2 shallots . Add the garlic and shallots to the pan along with 100 ml red wine , 1 tbsp Balsamic vinegar 1 tsp fresh thyme . Gently simmer until this thickens to create a sauce that coats the back of a spoon.

Add the pigeon breasts back to the pan with the sauce and simmer gently for about 15 minutes.

While the pigeon is cooking cook 150 g garlic and herb ciabatta in the oven and wash approximately 80 g salad leaves allowing the water to drain away. Now make a salad dressing by mixing together 2 tbsp olive oil , the juice of 1 lemon , 1 tsp runny honey and 1 tsp wholegrain mustard . Toss the salad leaves in the dressing.

To serve, cut the ciabatta into 4 pieces and arrange on 2 plates. Divide the pigeon breasts and sauce equally and place on the cibatta and then add dressed salad leaves to finish each serving.