Warm wood pigeon with black pudding salad from Gary Maclean's Scottish Kitchen: Timeless Traditional and Contemporary Recipes (page 123) by Gary Maclean

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Notes about this recipe

  • rmardel on March 22, 2025

    It is the lentil and black pudding salad that really shines here. I would happily just eat a plate of the salad. I used morcilla, as I have access to that, instead of Scottish black pudding. I'm sure black pudding would be delicious and I do intend to make it someday. The salad works well with the wood pigeon also but I would absolutely make the salad again, even without the wood pigeon, as wood pigeon is difficult to find where I live. As to the wood pigeon itself, I don't know if my wood pigeon is simply smaller than those found in Great Britain, where I think they are more common, but the whole breast (two halves) weighed in at just over 4 ounces and cooked in far less time than specified in the recipe. Something to be aware of.

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