A recipe by Tyla from the Bridge of Lochay Hotel, Killin – serves 4
Sauté new potatoes in vegetable oil and butter until crisp and golden
brown in colour, add pancetta and cook for a further 4 minutes until
pancetta is crispy.
Put another pan on to get hot. Put cherry tomatoes in with potatoes and
mix well together for a couple of minutes. Once pan is hot, add a pinch of
pepper before adding pigeon breast. Sear top of breast down on pan first
for 45 seconds then other side for 45 seconds and allow rest.
While resting dish potato salad into warmed bowls, drizzle walnut oil over. Then add pigeon on top of warm potato salad.