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Roast Wood Pigeon on Toast with Spinach and Mushrooms
Roast Wood Pigeon on Toast with Spinach and Mushrooms
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Feed 1 person 
Prep time 15m
Cook time 10m
Description
Wood pigeon are quick to cook and full of rich, gamey flavour. Try roasting one and serving it on toast, where all the juices will soak into the bread. We have served it with a creamy sauce made with mushrooms and spinach; try using a variety of seasonal mushrooms for this, or swapping the spinach for another green vegetable, like cavolo nero. The recipe is easily scaled up.
- 1 wood pigeon
- 1 thick slice sourdough
- 1 shallot, finely chopped
- 1 clove garlic, thinly sliced
- 100g mushrooms, sliced
- Large sprig thyme
- 100ml white wine
- Butter, for cooking
- 2 large handfuls spinach
- 50ml single cream
- Preheat the oven to 200C.
- Heat a frying pan over medium heat and add a thick slice of butter. Sear the pigeon breasts until golden, then rub the breasts with more butter and stuff with thyme. Transfer to the oven and roast for 8 minutes.
- Heat another slice of butter in the frying pan and add the diced shallots. Cook for 5 minutes or so, until softened. Add the garlic and cook for a minute more, then add the mushrooms. Cook a couple of minutes, then add the wine.
- Allow the wine to bubble down for a minute or so, then add the spinach and allow to wilt.
- Add the cream and season with salt and pepper.
- Remove the pigeon from the oven and set aside while you toast the sourdough.
- Serve the sauce on top of the toast, followed by the pigeon.
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