Hexton Warm Pigeon Salad - Hexton Manor Estate

Cooking time: Approx 15 mins


Serves 2

  • 4 Pigeon breasts
  • 1 tbsp Mrs Middleton’s cold-pressed rapeseed oil (plus more for the croutons)
  • 2 Slices black pudding (optional)
  • Baby beetroot
  • Salad leaves
  • Cherry tomatoes
  • 2 slices of ciabatta chopped into cubes to make croutons

This is a great recipe as you can add whichever salad you like the most!

1. Heat the oven to 180 degrees. Place the ciabatta cubes in a roasting tray and drizzle with some oil. These will take approx 10 minutes and will need to be checked and given a shake every so often.

2. Heat the oil in a non-stick pan and fry the pigeon for approx 3 minutes on each side. This will leave a nice bit of pink in the middle but you can do for more or less time depending on how you like it cooked. If your pan is big enough, you can cook black pudding alongside, if you are using it.

3. Once the pigeon is cooked remove from the pan and leave on a plate to rest while you prepare the salad.

4. Once you have assembled everything you want in the salad, slice the pigeon and cut or break the black pudding into small pieces and place on top with crunchy croutons!

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