Celebrate the flavours of late spring with this elegant pigeon and asparagus dish - a perfect showcase of seasonal British produce and wild game at its finest. Combining tender pigeon breasts with fresh asparagus, creamy potatoes and delicate herbs, this recipe strikes a beautiful balance between richness and freshness. It’s a simple yet refined plate, ideal for a relaxed weekend supper or an impressive dinner with guests.
Pigeon is renowned for its rich, distinctive flavour and versatility in the kitchen, making it a brilliant alternative to more familiar meats. Paired here with lightly steamed asparagus and a silky cream sauce infused with leek, chives and a hint of lemon, the result is a dish that feels both comforting and sophisticated.
Ingredients (Serves 6)
- 12 pigeon breasts
- 18 spears of asparagus
- 6 tsp lemon juice
- 3 leek finely sliced
- 3 small bunch chives finely chopped
- 90 grams butter
- 18 new potatoes
- 900 ml double cream
- salt and pepper
Method
1. Cook the new potatoes in salted boiling water until tender and cooked through. Drain and cool the potatoes.
2. Put the potatoes in a pan and heat gently with the double cream, salt, pepper, lemon juice and chopped leek. Simmer on a gentle heat for 6 minutes.
3. Season the pigeon breasts with salt. Heat a different pan and melt the butter- once it begins to bubble fry the pigeon breasts for 3 minutes on each side. Allow the breasts to rest in a warm place for 3 minutes before slicing in half.
4. Take the asparagus and peel the stalks then steam the asparagus for 5 minutes for thick stalks and 2 for thinner pieces.
Serving & Tips:
- Assemble the potatoes, asparagus and pigeon breasts on a plate. Add the chopped chives to the cream and spoon over the cream sauce.
- Don’t overcook the pigeon – it’s best served pink. A quick sear (2–3 minutes per side depending on size) and a short rest will keep it tender and juicy.
- Bring the meat to room temperature before cooking so it cooks evenly.
- Season well and keep it simple – pigeon has a rich flavour, so it doesn’t need heavy seasoning.
Recipe: Eat Game