Difficulty: Easy
Serves: 4
Preparation: 5 mins
Cooking: 30 mins
INGREDIENTS:
4 Wood Pigeon Breasts
150g Mash
30g Sauteed Leeks
30g Sauteed Greens
20g Associated Cress
METHOD:
Season and sear the wood pigeon in a hot pan and set a side.
Mix the leeks and greens into the mash, season then divide and shape into four equal cakes.
Pan fry the potato cakes until golden brown.
Place onto a serving plate, top with the wood pigeon and garnish with the cress.
click here for PDF version courtesy of Lee Maycock