Gill Meller’s pan-roast pigeon with sorrel and bacon
- April 2018
- Serves 4
- Hands-on time 40 min, plus at least 12 hours chilling
“Sorrel, the slender herbaceous perennial plant much loved for its appley, sour flavour, makes a beautiful sauce to serve alongside pigeon, cutting the rich dark meat with its clean, sharp quality.” – Gill Meller.
- 43.3g (18.4g saturated)
- 0.9g (0.8g sugars)
Buy wood pigeon breasts from butchers, larger supermarkets or online from wildmeat.co.uk.
If you can’t get hold of sorrel, use the same quantity of young leaf spinach and wilt it with a squeeze of lemon juice.
Once removed from the brine, the pigeon will keep covered in the fridge for up to 24 hours.
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