11 December 2010
Recipe For 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
1tbsp sherry or sweet white wine (I used sweet white wine that was by the hob)
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.
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.
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.
Serve immediately with rice or egg noodles.