11 December 2010

Recipe For Stir Fried Pigeon Breast

Recipe For Stir Fried Pigeon Breast

Stir Fried Pigeon Breast

I made this a few days ago when we got back in a rush and needed to rustle up something for the kids in short order.  Booths in Ripon had been having a week promoting game, so I had actually had the pigeon in the fridge waiting for the right occasion and this was it. 

It is nothing clever, just consisting of all the ingredients I could easily find close to hand fried together in a wok and seasoned in a light Chinese style.  The pigeon meat provides a light, succulent gaminess that is a great alternative to chicken.  Quick, simple and delicious. 

Ingredients for Stir Fried Pigeon

2tbsp sunflower oil

300g pigeon breast, thinly sliced

8 mangetout, roughly cut

1cm fresh ginger, chopped finely or grated

3 spring onions, finely sliced

½ carrot, sliced thinly on the diagonal then halved

½ red pepper, chopped

1tbsp dark soy sauce

1tsp sugar

1tsp Steenbergs China 5 spice

1tbsp sherry or sweet white wine (I used sweet white wine that was by the hob)

Chopped Vegetables With China 5 Spice

Heat 1tbsp of the sunflower oil in a wok.  When smoking hot, put in the pigeon breast and quickly stir fry until sealed all over.  Remove and place on plate in warmed oven.

Stir Fry The Pigeon Breasts

Add other 1tbsp of sunflower oil and heat until hot.  Add onions and stir fry for 2 minutes.  Add ginger, red pepper and carrots and stir fry for 1 minute.  Then add the carrot and stir fry for 1 minute.

Stir Fry The Vegetables

Add China 5 Spice and stir once.  Next add the soy sauce and sugar and stir once.  Add the sherry or sweet white wine and return the pigeon breast to the wok; simmer for 2 - 3 minutes until the vegetable are just cooked, but still crisp.

Put The Meat Back In And Fry A Little Longer

Serve immediately with rice or egg noodles.