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In the UK, shooting season has started, which means game is plentiful. I urge everyone to include more of this affordable and nutritious meat in their diet. These animals are naturally free range and full of flavour.
Many birds are shot, but their meat is wasted. Head to a farmers market or ask around for a direct source — they're generally delighted to give away the meat for a few bob, or even for free.
This salad relies on good ingredients. The sharp, mustardy vinaigrette cuts through the rich and nutty taste of the wood pigeon, bacon and walnuts. Don't be fooled by the simplicity of this salad — each morsel is complex and refined.
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Bon app! R
