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Pan-Fried Pigeon Breast, Wild Mushroom and Beetroot Salad

Pan-fried pigeon breasts served with a warm salad of boiled beetroots, wild mushrooms, chestnuts, and crispy homemade game chips.

HealthyGameSaladPigeonWild Mushrooms
Estimated Nutrition
Calories
461.3
kcal / serving
1845.2 kcal total
Carbs
23.9g
per serving
95.6 g total
Fat
29.6g
per serving
118.4 g total
Protein
25.7g
per serving
102.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Dijon Mustard
2
tbsp
Sherry Vinegar
Dairy
25
g
Butter
Meat
4
piece
Pigeon Breast
NutsSeeds
90
g
Chestnuts
cooked
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the salad
3
tbsp
Extra Virgin Olive Oil
for dressing
1
portion
Vegetable Oil
for frying
30
ml
Olive Oil
for the pigeon
Vegetables
6
piece
Baby Beetroots
raw with leaves on
1
piece
Shallot
finely diced
150
g
Wild Mushrooms
cleaned and trimmed
3
tbsp
Celery Leaves
75
g
Mixed Winter Salad Leaves
1
piece
Baking Potatoes
cut into game chips

Method

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