Pigeon, Bacon and Black Pudding Salad

Ingredients

• wood pigeon breasts
• black pudding
• splash of sherry vinegar
• salad leaves
• mustard vinaigrette (honey, whole grain mustard, white wine vinegar, olive oil and a pinch of sea salt)
• diced bacon
• dark soy sauce
• splash of tabasco sauce
• Sea salt and pepper seasoning

Method

1. Fry wood pigeon breast in butter – not for long as they are best served pink and rare
2. De-glaze with a splash of sherry vinegar and set aside to rest
3. Dress your salad leaves with a mustard vinaigrette
4. Fry diced bacon with crumbled black pudding in a little oil
5. Slice the breasts and arrange over the dressed salad