Wood pigeon on toast with wild mushrooms

Wood pigeon on toast with wild mushrooms

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

You can use just about any game bird in season for this simple starter or snack, including grouse, widgeon and partridge. Buy or gather whatever mushrooms are in season – either as a mix or as a singular variety.

Ingredients

Quantity Ingredient
2 oven-ready pigeons, preferably with their livers
a few generous knobs butter
2 shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
salt
freshly ground black pepper
2 tablespoons sherry
150-200g wild mushrooms, cleaned
1 tablespoon sherry vinegar
3 tablespoons walnut oil
4 slices brown or white bloomer-type bread
a handful small salad leaves, washed and dried

Method

  1. Preheat the oven to 220°C. Clean the pigeon livers, cut into even-sized pieces and pat dry with kitchen paper. Heat a good knob of butter in a frying pan and fry the shallots and garlic for a minute.
  2. Season the livers with salt and pepper, add to the pan and fry, stirring, over a medium heat for 2–3 minutes. Stir in the sherry, then take off the heat.
  3. Rub the pigeon breasts with butter, season and place the birds in a small roasting tin. Roast in the oven for 10–15 minutes, keeping the meat nice and pink.
  4. Meanwhile, chop the liver mixture as coarsely or finely as you wish. Re-season if necessary. Sauté the mushrooms in a little butter for a few minutes and season to taste.
  5. For the dressing, whisk the sherry vinegar with the walnut oil and some salt and pepper.
  6. Toast the bread on both sides. Remove the breasts from the pigeon and cut into 4 or 5 slices. Spread the toasts with the liver and top with the pigeon breast slices. Shred any leg meat from the birds, toss with the salad leaves and dressing, and arrange around the toasts. Scatter the mushrooms on top.
Tags:
Hix Oyster & Chop House
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