Teriyaki style pan-fried woodpigeon recipe

• 1 woodpigeon
• 1 tbsp soya sauce
• 1 red chilli
• 4 sprigs of coriander
• 1 tbsp honey
• 2 red and orange sweet ramano peppers
• 8 baby asparagus
• 1 tbsp oil
• 1 thumb-sized piece of glace stem ginger

1. Remove the pigeon breasts and skin for pan frying
2. Put the soya sauce, glace ginger, red chilli's, coriander and honey into a liquidizer and blitz until it becomes well broken down
3. Take a sandwich bag and place the pigeon into it with the marinade and leave for one hour.
4. Retain a few spoonfuls of the marinade for the stir-fry later
5. Wash all the peppers and asparagus.
6. De-seed the peppers and cut into strips, trim the end of the asparagus
7. Drain the pigeon from the marinade, and pan fry quickly on each side for two minutes, keeping the meat pink.
8. Allow to rest for two minutes
9. Blanch the asparagus in boiling water for two minutes, then refresh in cold water.
10. Once cold remove from the water and dry
11. With a little oil stir fry the vegetables quickly just to warm through, but do not cook them
12. Place the vegetables on a plate and dress with a little of the marinade.
13. Cut the rested pigeon breast at an angle and serve

woodpigeon, soya sauce, red chilli, coriander, honey, red, baby asparagus, oil, ginger

Taken from www.lovefood.com/guide/recipes/13427/jos-soutos-teriyaki-style-pan-fried-woodpigeon (may not work)