This recipe is best served with mash and savoy cabbage which is cooked just right not stewed.
Take your pigeon breast and season
Take a frying pan and get it nice and hot, add a bit of oil (your choice I use olive)
As with pheasant I like to eat it pinkish not rubberised so a couple of minutes on both sides to seal then pop in a hot oven to await the dribbling sauce
Now as a sauce here are your choices
Pepper, red wine, mushroom. If your going for mushroom sauce see if you can get some wild mushrooms.
To make the sauce, take a scissors cut open the packet and follow instructions.
(Hey lads I aint no Hugh Fearnly Whitinsal) Bon appetite