How to cook Wood Pigeon and wild mushroom toast delicious

Wood Pigeon and wild mushroom toast - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Wood Pigeon and wild mushroom toast! A quick and easy dinner that is ready in under 45 minutes! Wood pigeon,roast butternut squash,pickle wild mushrooms, toasted chestnuts! This recipe for pan fried wood pigeon with beetroot and pickled wild mushrooms, was developed by the head chef at Gordon Ramsay's York and Albany restaurant. - Wash and cut all mushrooms, place into the pan and bring up to the boil. - Take off the heat and leave to rest. Pan-fried pigeon breast, wild mushroom and beetroot salad. When buying wood pigeon, look for meat that is deep-coloured and relatively clear of damage from shot. You can also try marinating wood pigeon with robust spices and herbs, such as thyme, bay leaf or parsley, along with a fruity red.

Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods. Add the wild garlic to the mushrooms and allow to wilt. Place the kale in a pan, add a small amount of boiling water and steam.

You can cook Wood Pigeon and wild mushroom toast with 6 Ingredients and 9 steps. See the following guide!

1. 4 slices brioche.
2. 1 tsp onion marmalade.
3. 100 g wild mushrooms.
4. 80 g mixed leaves (watercress, spinach and rocket) salad.
5. 6 Wood pigeon breasts.
6. 1 chicken stock cube.

I went to Wild Mushroom for lunch on a friend's birthday. We agreed that it was one of the best restaurant meals we had ever eaten - better then most we have had at good restaurants in London - and the set lunch price is criminally low for Been to The Wild Mushroom? By The Good Housekeeping Test Kitchen. In bowl, combine ricotta and goat cheese.

1. Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. Boil a kettle..
2. Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. Meanwhile roughly chop the mushrooms..
3. Remove from the pan and out to one side to rest..
4. Add the mushrooms to the pan to cook..
5. While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well..
6. Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency..
7. Meanwhile, begin toasting the brioche and add the salad leaves to a bowl..
8. Add the mushroom mixture to the bowl and mix well..
9. Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced..

Spread evenly among toasts, then top with mushroom mixture. Plentiful all year round, wild wood pigeon has long featured on progressive restaurant menus. While it heats up, toast the walnuts on an oven tray. Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy.