Wood pigeon & wild mushroom salad with madeira vinaigrette | Recipes | Wild Meat Company

Instructions Toss the pigeon breasts in the oil and seasoning, so that they are coated. Allow to marinate for 5-10 minutes.Place a frying pan over a high heat, when hot place the pigeon breast in the pan with the marinade. Cook for 2-3 minutes on each side (breast should be rare to medium rare overcooked they become dry). Remove from the breasts from the pan and set aside in a warm place to rest.In the same pan add a little more oil and add sauté the shallots until soft and transluscent, then add mushrooms and a little seasoning. Sauté for 2-3 minutes until the mushrooms are tender and cooked through. Remove from the pan and place in a warm place while you prepare the vinaigrette.To make the Madeira vinaigrette, pour the excess fat from the pan and add the Madeira. Cook it over a high heat until it’s reduced by half in volume. Remove from the heat and add the vinegar, then stir in the oil and some seasoning.Lightly toss the salad leaves in a little of the vinaigrette and divide the leaves between four plates.Slice each each breast diagonally into 4-6 slices. Arrange over the salad, scatter the mushrooms over and drizzle a little more of the vinaigrette over the pigeon breast.