Wood Pigeon and wild mushroom toast.
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Composition Wood Pigeon and wild mushroom toast:
- Give 4 slices brioche.
- Give 1 tsp - onion marmalade.
- Give 100 g - wild mushrooms.
- Provide 80 g - mixed leaves (watercress, spinach and rocket) salad.
- Require 6 for Wood pigeon breasts.
- Require 1 - chicken stock cube.
Wood Pigeon and wild mushroom toast making:
- Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. Boil a kettle..
- Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. Meanwhile roughly chop the mushrooms..
- Remove from the pan and out to one side to rest..
- Add the mushrooms to the pan to cook..
- While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well..
- Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency..
- Meanwhile, begin toasting the brioche and add the salad leaves to a bowl..
- Add the mushroom mixture to the bowl and mix well..
- Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced..
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