Breaded Pigeon

A show-stopping dinner party dish made with seasonal British ingredients. By roasting the accompanying vegetables in our rapeseed oil, the flavour is beautifully intensified, making this a must-try alternative to steaming.

Cooking Time 15 minutes
Fry Fry
Serves Serves 1-2


  • 2 pigeon breasts
  • 2 tbsp hillfarm cold pressed rapeseed oil
  • 10g plain flour, seasoned
  • 1 egg, whisked
  • Large handful of breadcrumbs
  • Bunch of asparagus or a selection of root vegetables (e.g. carrots, swede, celeriac or parsnips)



  1. Preheat the oven to 180°C
  2. Cut each pigeon breast into 3 pieces and toss into the seasoned flour, making sure all of the meat is coated
  3. Dip each piece of meat into the whisked egg yolk, then coat all over with breadcrumbs
  4. Heat the hillfarm rapeseed oil in a large pan
  5. When the oil is hot, place the floured pigeon into the pan and cook for 3 minutes on one side
  6. Remove from the heat and rest for 5 to 6 minutes to let the juices settle before cooking on the other side for 3 minutes. If you prefer it well done, cook for a further 2 minutes on each side
  7. Depending on the season, the pigeon is delicious served with either roasted root vegetables or roasted asparagus.


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