Wood Pigeon and wild mushroom toast
Wood Pigeon and wild mushroom toast

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, wood pigeon and wild mushroom toast. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Wood Pigeon and wild mushroom toast is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Wood Pigeon and wild mushroom toast is something that I’ve loved my whole life. They are nice and they look fantastic.

See great recipes for Wood Pigeon and wild mushroom toast, Pigeon Fricassee too! See great recipes for Wood Pigeon and wild mushroom toast too! But any game birds like grouse, partridge or wild duck will do here.

To begin with this particular recipe, we have to first prepare a few components. You can cook wood pigeon and wild mushroom toast using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Wood Pigeon and wild mushroom toast:
  1. Get 4 slices brioche
  2. Get 1 tsp onion marmalade
  3. Take 100 g wild mushrooms
  4. Prepare 80 g mixed leaves (watercress, spinach and rocket) salad
  5. Make ready 6 Wood pigeon breasts
  6. Take 1 chicken stock cube

Transfer the mushrooms onto a lightly greased tray and season them with the salt, pepper, and garlic powder. You can buy our pigeon breasts online today and give this delicious recipe a go for yourselves. When buying wood pigeon, look for meat that is deep-coloured and relatively clear of damage from shot. Young birds are the best for roasting to ensure tender meat, which is dark, very rich and.

Steps to make Wood Pigeon and wild mushroom toast:
  1. Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. - Boil a kettle.
  2. Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. - Meanwhile roughly chop the mushrooms.
  3. Remove from the pan and out to one side to rest.
  4. Add the mushrooms to the pan to cook.
  5. While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well.
  6. Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency.
  7. Meanwhile, begin toasting the brioche and add the salad leaves to a bowl.
  8. Add the mushroom mixture to the bowl and mix well.
  9. Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced.

Wood Pigeon on toast, with foraged wild mushrooms and blackberries, with a Creme de cassis and blackberry sauce. Entirely shot, foraged and cooked out in the field. The wild food harvest at its. Mostly grey, an adult wood pigeon will sport a white patch on each side of the neck, and a broad white bar on the wing (which also occurs in immature birds). The best pigeons for roasting are young birds.

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