Serves 6
• Three whole pigeons to give 6 breasts or 6 quail to give 2 breasts per serve. Alternatively, 3 whole poussin and use 1 breast for each serve.
• 2 cups white wine
• 2 tbsp olive oil
• 1 onion
• 2 cloves of garlic, crushed
• 2 sprigs of thyme
• 3 bay leaves
• 1 stick celery
• 1 tsp fennel seeds, toasted and ground
• 2 ribbons of lemon peel
• 100g spinach leaves
• 4 roasted beetroot
• 2 tsp capers
• Dressing made with 1 tsp Balsamic and 3 tbsp olive oil
• salt and black pepper
1. Take the pigeon breasts off the bone. With a sharp boning knife, follow the rib cage, sliding the knife along neatly. Crack the knife through the wish bone and detach each breast.
2. 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.
3. 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.
4. 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.