Pan-Fried Wood Pigeon with Blackberry and Red Wine Sauce
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 8 pigeon breast fillets
- 100 g blackberries
- 100 ml red wine
- 20 g butter
- 1 tbsp redcurrant jelly
- 500 g new potatoes
Nutrition (per serving)
- Calories
- 348 kcal
- Protein
- 31.3 g
- Carbohydrate
- 24.1 g
- of which sugars
- 6.2 g
- Fat
- 11.7 g
- of which saturates
- 5.1 g
- Fibre
- 2.7 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain.
- 2
Season the pigeon breast fillets and pan-fry in the butter for 2-3 minutes on each side for a pink centre, or longer if you prefer it more cooked through, then rest for 3 minutes.
- 3
Add the blackberries and red wine to the pan and simmer for 3-4 minutes until the blackberries have softened and the sauce has reduced slightly.
- 4
Stir in the redcurrant jelly until melted.
- 5
Slice the pigeon breasts.
- 6
Serve the pigeon with the blackberry sauce and new potatoes.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.