Recipe of Perfect Wood Pigeon and wild mushroom toast Cooking Basics for Beginners

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. Sparrowhawk catches Wood Pigeon and is then harassed by two Magpies.

Wood Pigeon and wild mushroom toast is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Wood Pigeon and wild mushroom toast is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook wood pigeon and wild mushroom toast using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Wood Pigeon and wild mushroom toast:

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

For the wild mushrooms. handful wood ear mushrooms, sliced. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Remove the pigeons and fry the bread on one side until crispy and golden, adding more butter to the pan if you need to. Turn the bread over and sit a pigeon on each slice of.

Steps to make Wood Pigeon and wild mushroom toast:

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.

Remove the pigeons and fry the bread on one side until crispy and golden, adding more butter to the pan if you need to. Turn the bread over and sit a pigeon on each slice of. This delicious wild wood pigeon salad is served as a special in all of our brasseries. Why not try it yourself at home with our recipe. See great recipes for Five Herbal Pigeon Soup too!

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