Wood Pigeon with Beetroot and Ginger Puree

We tried this recipe out to highlight wood pigeon and really make it easier for people to make the leap to this delightful meat. Its quick and simple to do and will certainly make impressive canapes or salads.


  • Red Seedless Grapes, quartered.
  • Wood Pigeon breast (1-2 pp)
  • Pea shoots
  • Cooked beetroot x 5
  • 1-2 tbsp lemon juice
  • 1 tbsp ginger puree (add more according to your own personal taste!)
  • Fruit wine


For the puree, simply blend all the ingredients together with a touch of salt and then allow to sit overnight to allow the ginger to really infuse.

Bring a small pan of fruit wine to the boil then lower the heat until needed.

Pan sear the pigeon breast on a hot heat sealing both sides. Turn off the heat for the fruit wine and place the pigeon breasts in the wine for 2-3 minutes.

Cut the pigeon breast (should be just pink inside but not blue) and add to the pea shoots and grapes. Add a dollop of the beetroot puree on top.

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