Ingredients:
Method:
Brown the breasts quickly in a hot pan, add the garlic, mushrooms and chillies and fry for a minute.
Add the chlli sauce and the port.
Cook for another minute or so until it is cooked the way that you prefer.
Let the meat rest whilst you are buttering the bread and putting a layer of salad leaves on it.
Pour the pigeon, mushrooms and jammy sauce over the leaves and top with another slice of bread.
- 2 Pigeon breasts sliced into 2 (ie 4 pieces of meat)
- A little oil
- 1 crushed clove of garlic
- 2 red bird eye chillies
- Tablespoon of sweet chilli sauce
- 3 thinly sliced button mushrooms
- a splash of port
- 2 slices of nicely buttered fresh baked bread
- Salad leaves
Method:
Brown the breasts quickly in a hot pan, add the garlic, mushrooms and chillies and fry for a minute.
Add the chlli sauce and the port.
Cook for another minute or so until it is cooked the way that you prefer.
Let the meat rest whilst you are buttering the bread and putting a layer of salad leaves on it.
Pour the pigeon, mushrooms and jammy sauce over the leaves and top with another slice of bread.
