Simple Pigeon Breast on Chard

Summary
Pigeon breast on red chard with red wine gravy/glaze and baked potatoes
100% in season from the local farmer's market and left overs from cupboard and larder
served 2

Pigeon
6 Breasts
Marinated in sloe gin (double measure), olive oil and with finely chopped tyme, rosemary and sage (altogether 2 tablespoons mixed) plus 1 clove of garlic for 1 hour
Flash Fried in hot pan, with just a wipe of oil to prevent sticking
inspired by Nic's birthday pigeon

Gravy Glaze
2 teaspoons brown sugar caramalised
add small glass of red wine
add crushed juniper berries and perpercorns (Level tablespoon)
reduce to sticky glaze
inspired by BBC pigeon gravy

Preparation
Steam chard, put breasts on top, dribble glaze over
have baked potatoes (cosmos) on side
salad of mixed leaves for after

Comments

• next time I would cover the pan as it is hard to judge the cooking of the pigeon and with the sharp bitter sweet glaze you don't need the seared outer edge of the pigeon breast and you do want a regular cookedness (?) of the meat
• what a bargain pigeon is - people must be put off by the urban flying rats - but it's delicious and fresh, light gamey taste and texture like liver

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