Pigeon Salad with Sea Buckthorn By Mark Hix

PIGEON SALAD WITH SEA BUCKTHORN

Pigeons are very good value compared to other game birds when they are in season but pigeons are available all the year round. If you have access to them, this is a great way to get several servings out of them. I serve gamey salads with various types of berries but one of my favourites is sea buckthorn which grows wild along the coast or like me you may well have some in your garden. You can also buy online from the British sea buckthorn company and a handy thing to keep in the freezer for savoury or sweet dishes or even drinks as they are a great British super food.

MARK HIX

INGREDIENTS

• Two oven-ready pigeons • 60-70g butter, softened • Salt and freshly ground black pepper • A small handful of sea buckthorn berries • A few handfuls of small flavoursome salad leaves and herbs

For the dressing • 1tbsp red wine vinegar • 1⁄2tsp Tewkesbury or Dijon mustard 4tbsp rapeseed oil

Serves 4

DIRECTIONS

1. Pre-heat the oven to 240C/Gas mark 8, season the pigeon and rub the breasts with butter. 2. Roast for about 12- 15 minutes, keeping them nice and pink, then leave to rest. 3. Meanwhile make the dressing by whisking all of the ingredients together and seasoning to taste. 4. To serve, remove the breasts from the carcass and cut them into half a dozen slices and remove all of the leg meat and shred it. 5. Arrange the leaves on four serving plates with the pigeon and sea buckthorn and spoon over the dressing.