Teriyaki style pan-fried woodpigeon recipe
This teriyaki style pan-fired woodpigeon with sweet pepper and baby asparagus is a great alternative to traditional game recipes.
Ingredients
- 1 woodpigeon
- 1 tbsp soya sauce
- 1 red chilli
- 4 sprigs of coriander
- 1 tbsp honey
- 2 red and orange sweet ramano peppers
- 8 baby asparagus
- 1 tbsp oil
- 1 thumb-sized piece of glacé stem ginger
- 1 woodpigeon
- 1 tbsp soya sauce
- 1 red chilli
- 4 sprigs of coriander
- 1 tbsp honey
- 2 red and orange sweet ramano peppers
- 8 baby asparagus
- 1 tbsp oil
- 1 thumb-sized piece of glacé stem ginger
- 1 woodpigeon
- 1 tbsp soya sauce
- 1 red chilli
- 4 sprigs of coriander
- 1 tbsp honey
- 2 red and orange sweet ramano peppers
- 8 baby asparagus
- 1 tbsp oil
- 1 thumb-sized piece of glacé stem ginger
Details
- Cuisine: Japanese
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 75 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Remove the pigeon breasts and skin for pan frying
- Put the soya sauce, glacé ginger, red chilli's, coriander and honey into a liquidizer and blitz until it becomes well broken down
- Take a sandwich bag and place the pigeon into it with the marinade and leave for one hour. Retain a few spoonfuls of the marinade for the stir-fry later
- Wash all the peppers and asparagus. De-seed the peppers and cut into strips, trim the end of the asparagus
- Drain the pigeon from the marinade, and pan fry quickly on each side for two minutes, keeping the meat pink. Allow to rest for two minutes
- Blanch the asparagus in boiling water for two minutes, then refresh in cold water. Once cold remove from the water and dry
- With a little oil stir fry the vegetables quickly just to warm through, but do not cook them
- Place the vegetables on a plate and dress with a little of the marinade. Cut the rested pigeon breast at an angle and serve
For more game recipes see:
The British Association for Shooting & Conservation
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