Looking for a quick, flavour-packed lunch that showcases just how versatile game meat can be? This Pitta Pigeon recipe from the Eat Wild brothers, Will and Calum, combines tender, pan-seared pigeon breast with crispy bacon, rich black pudding and fresh salad, all tucked into a soft pitta bread. Ready in just 20 minutes, it's a simple yet satisfying dish that's perfect for a light lunch, summer supper or an easy way to introduce friends and family to the delicious taste of pigeon. The combination of smoky, savoury flavours and fresh crunch creates a meal that's both rustic and modern, making the most of this sustainable and underrated game bird.
Ingredients (Serves 2)
- baby leaf salad
- pitta bread
- 4 chunks local black pudding
- 4 rashers local streaky bacon
- 4 fresh pigeon breasts
- 2 handful pumpkin seeds
- rapeseed oil
Method
- Crumble the black pudding into a hot, dry frying pan and once it starts cooking add your bacon. Turn your bacon regularly to allow it to go really crispy and coloured.
- Once the bacon and black pudding is nice and crispy, add to a bowl with the baby leaf salad. Tear the bacon into little pieces and crumble the black pudding even more.
- Add pumpkin seeds raw or toasted depending on preference. Set aside
- Add both your pigeon breasts to the smoking hot pan and cook for roughly a minute and a half each side. Once cooked transfer to a chopping board to rest. Once rested for a few minutes slice on the oblique and toss all ingredients in the bowl. Dress with rapeseed oil.
Serving & Tips
- Add pickled red onions or onion chutney for extra flavour.
- Pigeon breast is best served pink. Sear it hard for 1–2 minutes per side, then rest it for a few minutes before slicing. Overcooked pigeon can become liver-like and tough.
- Toast the pitta. A warm, lightly toasted pitta holds together better and adds texture.
Recipe: Eat Game