Wild Pigeon Salad

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Wild Pigeon Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in

Ingredients

for
4
For the salad
½ head
Endive leaf (or frisée)
80 grams
100 grams
Bacon (bacon), sliced
For the dressing
2 tablespoons
2 tablespoons
2 tablespoons
1 pinch
freshly ground Pepper
½
For the fillet
4
freshly ground Pepper
Clarified butter (for frying)

Preparation steps

1.

For the salad: Separate lettuce, rinse and use as small leaves as possible. Arrange lettuce on four plates. Roast nuts in a dry frying pan, then crush and sprinkle over salad. Cut bacon into strips, fry until crisp in the hot pan, remove and drain on paper towels. Sprinkle bacon onto salad.

2.

For the dressing: Peel and mince garlic. Combine all marinade ingredients and season as desired. drizzle over salad. 

3.

For the fillet: Pound pigeon with a meat mallet, carve skin with a sharp knife and season with salt and pepper.

4.

Heat butter in a sauce pan. Fry pigeon on skin side first, until golden brown. Flip, cover and reduce heat. Cook until center is light pink. Remove, slice and serve on salad.