Breast of Wood Pigeon with Caramelised Red Onion, Barley & Beetroot

Name: Breast of Wood Pigeon with Caramelised Red Onion, Barley & Beetroot
Yield: Makes 4 Portions
Cuisine: British
Ingredients: Handful of mixed dressed leaves; 50 g (2 oz) sugar; Salt and pepper; 8 pigeon breasts; 100 g (3½ oz) barley; 50 ml (2 fl oz) red wine vinegar; 1 red chilli, finely diced; 4 cooked beetroot, sliced (I use a few different types when I make this); 1 red onion, finely diced; Oil

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

This is a very quick and simple recipe. Marrying pigeon with beetroot is a real classic combination. I like the addition of barley, as it adds a lot of texture to the dish and it also reminds me of evening walks in the summer where I live, watching the barley grow.

Ingredients

100 g (3½ oz) barley
1 red onion, finely diced

Europe
United Kingdom
Main course
Scotland
Summer

Method

Your first task is to soak and cook the barley. This can be done in advance.
Preheat your oven to 180°C (350°F).
Heat a pan and add a splash of oil, then add the diced onion and chilli, and sweat on a medium heat until softened but without co