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Wood Pigeon Bubble and Squeak

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Article written by 01 May 2014

Difficulty: Easy

Serves: 4

Preparation: 5 mins

Cooking: 30 mins

INGREDIENTS:

4 Wood Pigeon Breasts

150g Mash

30g Sauteed Leeks

30g Sauteed Greens

20g Associated Cress

METHOD:

Season and sear the wood pigeon in a hot pan and set a side.

Mix the leeks and greens into the mash, season then divide and shape into four equal cakes.

Pan fry the potato cakes until golden brown.

Place onto a serving plate, top with the wood pigeon and garnish with the cress.

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