Wood Pigeon with Beetroot Sauce

Make the beetroot sauce  Recipe  . Make a dressing with six tablespoonfuls of olive oil to one of lemon juice seasoned with a pinch of salt.

Paint the pigeons with olive oil using a pastry brush and season well with salt and pepper. Quickly brown the pigeons in a little olive oil over a high heat. Then cook in the oven at 375°F/190°C/Reg5 for ten minutes, take out the oven roughly wrap in some foil and rest for five minutes.

Meanwhile cut the bread into thickish slices, cut off the crusts and then into cubes. Quickly brown the bread cubes in a little olive oil turning until you have nice golden brown croutons and pit onto some kitchen paper. Re- whip the dressing and use to toss the leaves.

Cut the breasts off the pigeons and cut the breasts into halves. Put some bettroot sauce on to serving plates along with the leaves and croutons, put the pigeon pieces on top and serve  Zoom  .