Wood Pigeon and Radicchio Salad Recipe

Wood Pigeon and Radicchio Salad with Adjika

Wood pigeon is an ingredient which needs better PR - those who know, know; and those who haven't tried it yet are missing out. It is rich, lean, deeply savoury, and when cooked well, absolutely beautiful. Because the meat has a slight gamey flavour, it can stand up to punchy ingredients, which is why adjika works so perfectly in this recipe.

Adjika is a traditional chilli and garlic condiment from the Caucasus, especially associated with Abkhazia and Georgia, where it is used to bring heat, depth and savoury intensity to food. At its simplest, it is made with chillies, garlic, salt, herbs and spices such as coriander, blue fenugreek and marigold, creating a bold, aromatic paste that sits somewhere between a seasoning, marinade and table condiment. For me adjika is childhood bottled - I grew up with this condiment and remember it being used on everything from simple butter and adjika sandwiches, to marinading shashlik, and being used as a condiment to celebratory dishes. It's great, and a must have in any kitchen.

Wood Pigeon and Radicchio Salad Recipe

Ingredients

Serves 2

• 4 wood pigeon breasts

• 1 tbsp adjika

• 1 small head of radicchio

• 2 tbsp wild garlic sauerkraut

• Parmesan, shaved or finely grated

• A few chive flowers

• Olive oil, for frying

• Sea salt, to taste

• Black pepper, to taste

Method

Dice the wood pigeon breasts into bite-sized pieces and place in a bowl. Add the adjika and mix well so the meat is fully coated. Leave to marinate for at least 15 minutes, or a little longer if you have time.

Heat a little olive oil in a pan over a medium-high heat. Add the marinated pigeon and fry quickly until browned on the outside but still medium in the centre. Wood pigeon is best served pink, so try not to overcook it.

While the pigeon cooks, separate the radicchio leaves and arrange them on a plate. Their bitter crunch makes the perfect base for the rich, spiced meat.

Spoon the warm pigeon over the radicchio, then add a little wild garlic sauerkraut for sharpness and freshness. Finish with Parmesan, chive flowers, a crack of black pepper, and a final drizzle of olive oil if you like.

Serve straight away while the pigeon is still warm.

What to Serve with This Salad

This salad is lovely on its own as a light lunch or starter, but you could make it more substantial with toasted sourdough, boiled new potatoes, or a simple herby grain salad on the side.

It would also be beautiful as part of a lunch table with pickles, ferments, fresh herbs, good bread and a glass of something chilled - my pick would be a G&T made with Sloe Gin and a sprig of rosemary for garnish.

Tips for Cooking Wood Pigeon

The main thing to remember with wood pigeon is not to overcook it. It is a lean meat, so it can become tough if taken too far. Cook it hot and fast, and aim for medium or pink in the middle.

If you are new to cooking game, wood pigeon is a brilliant place to start. It is quick to prepare, full of flavour, and works beautifully with bold ingredients like adjika, bitter leaves, sharp ferments and salty cheese. Remember wood pigeon are gorgeous plump birds who feast on berries, grain, and feed from the countryside - they are not (as some assume) the pigeons you see around city parks.

This dish is simple, but it has everything I want from rustic homely cooking: wild meat, seasonal greens, punchy flavour, and something fermented on the side to cut through the richness.