Pan Fried Pigeon Breasts

Pigeon breast has a rich, smooth flavour similar to liver or even pate but the taste isn't too overpowering. If you've never cooked game before they make a good introduction and this Rosemary Conley recipe teams them with bacon, onions and sticky sweet balsamic vinegar. Served pink and allowed to rest they are tender, juicy and taste delicious. Great for entertaining guests or as a cosy autumn supper. 161 calories and 6.2% fat.

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Pan fried pigeon breasts

Nutritional Info

Fat per serving
Calories per serving


  • 4 filleted pigeon breasts
  • 2 red onions, sliced
  • 4 back bacon rashers, chopped
  • a sprig of fresh thyme
  • 2 tbsps good balsamic vinegar
  • salt and cracked black pepper

Cooking Instructions

  1. Preheat a non-stick frying pan until hot.
  2. Season the pigeon with salt and black pepper and dry-fry until lightly browned for 1-2 minutes. Once browned remove from the pan and keep warm.
  3. Add the onion and bacon to the pan and continue cooking until the onion is soft. Add the thyme, and balsamic deglazing the pan.
  4. Serve the pigeon on a bed of the potatoes drizzled with the bacon and onion and freshly cooked greens.


Do not over cook the pigeon as this will lead to the meat being tough and not tender.

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2893145 (on Tuesday, November 13, 2012)
The illustration for this recipe is incorrect. It appears to be a white poultry mrat (Chicken or guineafowl perhaps) with sliced mushrooms.

Dean cooks the ingredients in a different order to the recipie adding bacon last.

I hace tried this recipie and I mmust have had large red onions becasus there was far more onion than required.

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