Recipe: Pan Fried Pigeon, Pickled Vegetables, Foraged Wild Blackberry and Rapeseed Dressing

Recipe

1 pigeon breast, marinated in rosemary, juniper berries, shallot and a little oil for 24hrs
30g home pickled vegetables (these have been pickled and stored in an air tight jar until required)
5g pea shoots
2 table spoons blackberry and rapeseed dressing

Method

Pan Fry the pigeon in a hot pan with oil and butter, 3 minutes each side
Once cooked allow to rest for 4 minutes
Place the pickled vegetables on the plate
Top the vegetables with pea shoots
Flash the pigeon to warm through, slice and plate
Finish the dish with dressing