Wild pigeon with honey roast beets & onions

I had pigeon first on holidays last summer at Marcus Wareing's restaurant 'Marcus' at The Berkeley, and it was perfect. But pigeon isn't something one finds at the local butchers or supermarkets that easily. Imagine my surprise and delight when I happened upon wild pigeon fillets at my local supermarket.

As it was my first time cooking pigeon, I decided to keep it simple and pan fry the fillets and dress with a beurre noisette. Honey-roast beetroots and red onions and paprika Rooster wedges accompanied the game.

Wild pigeon, honey-roast beets & red onions, paprika Rooster wedges