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

Honey-roast beets & onions

Ingredients

serves 4 (as a side)

700g cooked beetroots, unvinegared
1 large red onion
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp organic honey
1 tbsp fresh thyme
Pink salt & freshly ground pepper to taste

Method

1. Heat the oven to 180⁰C.
2. Cut the beetroots into 4-6 chunks/wedges.
3. Cut the onion into chunks.
4. Arrange the beetroots and onions in a large roasting tin.
5. In a bowl, mix together the balsamic vinegar, olive oil, honey, and thyme, then pour over the beetroot and onions.
6. Season with salt and and toss together so all the beetroot and onion chunks are thoroughly coated in the dressing.
7. Roast for 30 mins until sticky and glazed.