Flying Steak Sandwich
A sustainable pigeon breast recipe - flying steak sandwich
Servings: 1
Calories: 454kcal
Ingredients
- 1 red onion
- 2 wild pigeon breasts
- 1 tablespoon olive oil
- 1/2 teaspoon mustard
- 1 handful wild rocket
- 2 slices sourdough bread
- butter optional
- salt and pepper
Instructions
- Peel and chop the onion
- Put the oil into a heavy-based skillet
- Cook the onions very slowly in the oil for around 50 minutes. Stir occasionally to prevent burning
- After 30 minutes, if you want to help caramelise the onions stir through a teaspoon of sugar
- If the mixture starts to dry out, then add a tablespoon of water
- Once the onions are soft and caramelised, take them out of the pan and keep warm. Leave as much oil in the pan as possible
- Season the pigeon breasts with salt and pepper
- Turn the heat up so that the oil is just sizzling and add the pigeon breasts to the pan
- Cook on one side for 2 minutes, pressing down gently with a spatula or the back of a wooden spoon
- Flip the pigeon breasts and cook on the other side for a further 1-2 minutes
- Take out of the pan and allow to rest while you start to construct the sandwich
- Butter the bread if you like.
- Spread the mustard over the bread
- Add half the rocket
- Add a teaspoon of caramelised onion
- Slice the pigeon breast and arrange it on top of the onion
- Top with the remaining rocket and another teaspoon of onion
- Finish with the remaining slice of bread.
Nutrition
Calories: 454kcal | Carbohydrates: 83g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 696mg | Potassium: 407mg | Fiber: 5g | Sugar: 8g | Vitamin A: 480IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 5mg