Gary Maclean

Warm Wood Pigeon with Black Pudding Salad

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Preparation info
  • Makes

    4

    Portions
    • Difficulty

      Easy

Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes
Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

  • About

Pigeon is one of the most underrated game birds in Scotland. It is abundant and available the whole year round. When I was a young chef, it was always on the menu – perfect for quick cooking and it works well with big flavours like balsamic and black pudding.

Ingredients

  • 85 g (3 oz) Puy lentils
  • 100 g (3½

Method

  1. Cook and cool the Puy lentils, as per packet instructions.
  2. Heat a non-stick frying pan with a teaspoon of oil, then add your diced bacon. Cook for 3 to 4 minutes over a moderate heat until golden in colour. This will give the whole dish an incredible flavour. Remove from the pan for later.
  3. Pour off some of the fat, season the pigeon and add to the hot