Game-Changer – Pan-Seared Pigeon Breasts with Balsamic Glaze

Looking for something bold, quick, and elegant? These pigeon breasts are a game meat delicacy — high in iron, low in fat, and big on flavour.

 

🛒 Ingredients (Serves 2):

  • 1 pack of pigeon breasts (10 pieces)

  • Salt & black pepper

  • 1 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp honey

  • Thyme leaves (fresh) or microgreens

 

🔥 Method:

  1. Pat pigeon dry. Season generously.

  2. Heat a skillet until hot; add oil.

  3. Sear pigeon breasts for 2 minutes per side (medium-rare).

  4. Remove breasts, reduce heat. Add balsamic and honey.

  5. Simmer into a glaze, then return pigeon to coat.

  6. Plate with a drizzle of sauce and garnish.

 

🔪 Butcher’s Tip:

Pigeon is best pink in the centre. We’re happy to joint or prep them — just ask!

Back to Recipes