Ingredients

1 tablespoon Olive Oil 15 g Butter Few sprigs of lemon thyme Sea Salt & freshly ground black pepper 8 boneless wood breasts of pigeons about 75g each 1 tablespoon sherry vinegar 1 tablespoon clear Honey 100 ml groundnut oil 50 ml Hazelnut oil juice of one Lime 200 g blanched and refreshed Asparagus spears of chopped toasted walnut Wild mushrooms 200 g mixture Wild Mushrooms such as girolles, ceps, oyster and shitake, cleaned and sliced Few knobs of Butter Few sprigs of lemon thyme 2 Cloves Garlic lightly crushed (with skins) Lemon Juice

Description

Heat The Olive Oil And Butter Together In A Heavy-based Frying Pan With The Lemon Thyme. Season The Pigeon Breasts And Cook, Skin-side Down, For About 3 Minutes. Flip Them Over And Cook The Other Side For 2-3 Minutes. They Should Feel Springy When Pressed

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