Field mushrooms stuffed with pigeon

By Mark Hinge

Wednesday, 03 September 2008

A recipe inspired by harvesting a couple of pigeon intent on ravaging a late pea crop mixed with mushrooms picked next to the hide.

Admittedly this is a variation on one of my earlier recipes, but I couldn't resist the temptation of popping-off some pigeon intent on ravaging a late pea and bean crop on our DIY shoot. Next to the hide were a wide variety of wild mushrooms. The rest was down to simple, quick cooking.

Ingredients
• pigeon breast
• wild mushrooms
• small onion
• garlic
• olive oil
• broad beans
• salt and pepper
• peas

Method
1. Take the breast off the pigeon, skin it and cut it into strips the thickness of a pencil.

2. Cook two large field mushrooms upturned on a baking tray for about 10 minutes at 180ºC.

3. Skin and finely chop the onion and a small garlic clove and fry in olive oil with the broad beans until they start to soften.

4. Add the pigeon breast, season and fry on a higher heat.

5. Add a few diced mushrooms and the peas and cook for a further three minutes.

6. Take the mushrooms from the oven and fill them with the mixture from the frying pan.

Tips
Pick only mushrooms that you know to be safe. Don't wash them as it makes them soggy. Clean them by brushing them off with some kitchen towel. Cut the stem off the large mushrooms to make more room for the pigeon filling. Use only a handful of beans and peas. Serves two.

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