Breaded Pigeon with Asparagus

A show-stopping dinner party dish made with seasonal British ingredients. By roasting the asparagus 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




  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. Put the asparagus into a roasting tin, toss with the remaining rapeseed oil and bake in the oven for 10 minutes
  8. Add the breadcrumbed pigeon pieces into the same roasting tray and cook until crispy



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