Teriyaki style pan-fried woodpigeon recipe

1. 1

   Remove the pigeon breasts and skin for pan frying

2. 2

   Put the soya sauce, glace ginger, red chilli's, coriander and honey into a liquidizer and blitz until it becomes well broken down

3. 3

   Take a sandwich bag and place the pigeon into it with the marinade and leave for one hour.

4. 4

   Retain a few spoonfuls of the marinade for the stir-fry later

5. 5

   Wash all the peppers and asparagus.

6. 6

   De-seed the peppers and cut into strips, trim the end of the asparagus

7. 7

   Drain the pigeon from the marinade, and pan fry quickly on each side for two minutes, keeping the meat pink.

8. 8

   Allow to rest for two minutes

9. 9

   Blanch the asparagus in boiling water for two minutes, then refresh in cold water.

10. 10

    Once cold remove from the water and dry

11. 11

    With a little oil stir fry the vegetables quickly just to warm through, but do not cook them

12. 12

    Place the vegetables on a plate and dress with a little of the marinade.

13. 13

    Cut the rested pigeon breast at an angle and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.