Ingredients
| 3 | Pigeons, or 6 quail |
| 2 cups | White sugar |
| 2 Tbsp | Olive oil |
| 1 | Onion |
| 2 cloves | Crushed garlic |
| 2 sprigs | Fresh thyme |
| 3 | Bay leaves |
| 1 stick | Celery |
| 1 tsp | Fennel seeds, toasted and ground |
| 1 | Lemon, 2 ribbons of peel |
| 100 g | Spinach leaves |
| 4 | Beetroot, roasted |
| 2 tsp | Capers |
| 1 to taste | Salt & freshly ground pepper |
Dressing
| 3 Tbsp | Olive oil |
| 1 tsp | Balsamic vinegar |
| 1 to taste | Salt & freshly ground pepper |
AdvertisementAdvertise with NZME.
Directions
- Take the pigeon breasts off the bone.With a sharp boning knife, follow the rib cage, sliding the knife along neatly. (to give 6 breasts or 6 quail to give 2 breasts per serve. Alternatively, 3 whole poussin and use 1 breast for each serve)
- Crack the knife through the wish bone and detach each breast.
- Dice and cook the onion with the garlic and sliced celery, then add the fennel seeds, thyme and bay leaves.
- Cook down, add the wine and cool. Pour over the breast and leave overnight.
- Heat the grill or barbecue, or you could also pan fry the breasts.
- Bring the breasts to room temperature and season well.
- Pop on the grill or hot pan and cook for a few minutes on each side. They should be pink on the inside.
- Leave to rest for 5 to 10 minutes.
- While the pigeons are resting, prepare the salad.
- In a bowl mix beetroot that has been sliced into wedges and baby spinach leaves.
- To serve, slice the breasts thinly and mix with the salad, capers and dressing
