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Fried Goose Egg with Pan-fried Wood Pigeon

5 foodie reasons to look forward to Autumn

Wood pigeon is another indigenous ingredient which this country has ample supply of and although considered feathered game, meat on a pigeon is a dark red colour and has a deep flavour that is not overly gamey. One whole bird is conveniently apt for a meal for one.

I’ve chosen to use goose egg here as they are rich and have a sublime flavour however; if unavailable a duck egg or a good quality henā€™s egg will suffice.

There is something incredibly moreish about dipping protein into soft egg yolk and this combined with a nice slice of toast makes for a hearty lunch to suit any occasion.



All you need here is one decent fry pan and all the 3 preparations can be done in the same pan. Firstly heat the pan up dry and use this as a skillet to char the bread on both sides. Heat up a heavy based fry pan; add a tiny splash of vegetable oil, season the pigeon and pan-fry for 2 minutes on either side. Allow the pigeon breasts to rest outside of the pan. Remove the pan from the heat and add a splash of sherry vinegar to remove all the cooking juices from the bottom of the pan. As soon as this has boiled pour the reduced vinegar over the breast and allow to rest for 5 minutes.

Add a knob of butter to the pan and allow it to completely melt before cracking in the goose eggs (I would advise on discarding half of the egg white as it can be a little rubbery, allowing a little white and the glorious yolk to be fried in the butter).