Serves: 2

Difficulty: Easy

Preparation time: 15 mins

Cooking Time: 10 minutes


  • 2 Pigeon breasts

  • Mustard frills

  • 100ml Red wine vinegar

  • 100g Golden caster sugar

  • Handful of Blackberries

  • Splash of French dressing


Dissolve the sugar into the vinegar over a low heat and pop in the blackberries, leaving to pickle for around 10 minutes. 

To cook the pigeon, heat a small frying pan and season the breasts with salt and pepper. Pop the pigeon into the pan, skin side down and cook over a moderate hear for around 1 mintue. Flip over briefly before turning down the heat, adding the remaining butter and basting the pigeon over a low heat until just cooked and nice and springy to the touch - this should take around 2 minutes, depending on the size of the breasts. 

Allow the pigeon to rest before slicing and serving the blackberries and some mustard frills dressed in the French dressing and a pinch of salt. 

This recipe is taken from the Daylesford cookery school's Autumn feast course.

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