The Cottage Smallholder

I love pigeon breasts and I do know not to over cook them.  Here's a recipe I have found for you. 

Pigeon Salad with Leeks

Ingredients
1 pigeon breast 
1 tbsp olive oil
5 baby leeks
1 tbsp honey
1 tbsp olive oil
For the dressing
2 tbsp red wine vinegar
55ml/2fl oz olive oil

Method
1. Brush the pigeon breasts with the oil and place in a hot pan over a medium heat. Cook for 2-3 minutes, turning once. Remove from the heat and leave to rest.
2. Heat a griddle pan until smoking. Add the leeks, the oil and the honey and cook for five minutes, turning occasionally to evenly brown.
3. For the dressing, mix the red wine vinegar and olive oil in a bowl.
4. To serve, place the leeks in the centre of a plate. Slice the pigeon breast and place on top, drizzled with the dressing.

 I normally pan fry them in butter gently for a couple of minutes each side, then leave to rest for a while. Then make a cream sauce  with the juices and serve with mashed potaotoes and veg of choice.

Found this one for you.  I like the way the alcohol is listed first in the ingredients.    

http://www.cookitsimply.com/recipe-0010-01423j.html