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Pigeon Breast with Red Wine Sauce

pigeon breast recipe with red wine sauce

An easy recipe for two using pigeon breast and a simple red wine sauce

Course Main Course
Cuisine British
Keyword game, pigeon, pigeon breast, Red Wine
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 335 kcal
Author Fiona Maclean


  • 4 Pigeon Breasts
  • 150 ml Red Wine
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • Fresh Herbs I used 2 sprigs of rosemary and 2 of thyme
  • 1 Banana Shallot
  • 2 tsp Redcurrant or Cranberry Jelly
  • 3-4 Juniper Berries
  • Salt and Pepper
  • 15 ml Stock or water


  1. Put half the olive oil in a small heavy bottomed saucepan and heat gently

  2. Add the shallot and cook gently till softened (8 minutes)

    Softening Shallots
  3. Add the crushed juniper berries and cook for a few more seconds

  4. Add the red wine and stock or water together with the jelly

  5. Bring to a simmer and allow to reduce down by about 50%

    Reducing red wine sauce
  6. Meanwhile, heat the remaining oil in a frying pan

  7. Season the pigeon breasts with a little salt and black pepper and press the herb sprigs into them, before adding to the frying pan

  8. Cook on a moderate to high heat for 2-3 minutes on each side (depending on how rare you like them - 2 minutes should give you rare pigeon breasts)

    Pigeon Breast in Pan close
  9. Remove them from the pan and rest under a tent of foil

  10. Tip the red wine sauce into the frying pan and stir to deglaze

  11. Taste and adjust the seasoning

  12. Whisk in the butter

  13. Slice the pigeon breasts and plate up.

  14. Pour over the red wine sauce. If you want, strain it to remove the herbs- I don't usually bother