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Introduction

Please allow for an additional 1 hour to cook the beetroot.

Method

  1. Heat a heavy based frying pan over high heat.
  2. Season then sauté the pigeon breasts in the fat for a minute or two each side, remove from the heat to rest then add the beetroot to the same pan and sauté until lightly caramelised, add the chestnuts, toss together then scatter over two warmed serving plates.
  3. Whisk together the vinegar, shallot and walnut oil, season to taste then drizzle over the beetroot.
  4. Carve the pigeon into thin slices and divide between the plates.
  5. Top with peppery salad or cress and serve straight away.

to serve:

  • Game chips or freshly baked baguette and butter.