Seared Wood Pigeon, Lishman's Smoked Bacon & Black Pudding Salad, & Cumberland Sauce

Method

1. Pan fry bacon and black pudding for a few minutes until cooked.
2. Place to one side and keep warm.
3. In the same pan, sear the pigeon breast for 2 minutes each side and then allow to rest (resting is essential to make the breast more tender).

To Serve

Dress seasonal leaves and place in the centre of the plate. Scatter the black pudding and bacon around the leaves and place the pigeon breast on top and drizzle with Cumberland sauce.

Recommended Wine

Pyramid Hill Merlot from Australia (Soft fruit with mocha and creamy tones)