Pan Seared Pigeon Breast with Cornbread & Venison Heart with Venison Liver Parfait on Toast

1. To make the cornbread

Render some bacon under the grill until really crispy. Save the fat, chop the bacon up into small pieces and leave this to sit for 1 hour or so.

Grease your baking pan with bacon fat and preheat on the hob. When your pan is hot, add your bacon bits to your cornbread mixture and add to the pan.

Flatten down the cornbread and leave to cook on the hob. After 2-3 minutes turn hob down to medium and cook for a further 7-10 minutes and then transfer to the grill to finish, for about 4-8 minutes until golden brown.

2. For the pigeon breast

Heat a pan to hot, with a small amount of oil, and added breast. Cook for 2 minutes each side and remove.

Slice all and serve.

3. For the venison liver pâté

Sauté an onion and 3 cloves of garlic. Add thyme and black pepper to taste. Remove once cooked down. Pan fry liver on each side for 30 seconds or so.

Deglaze the pan with a bit of whiskey.

Then blitz everything in a blender with a healthy spoonful of butter (about the same amount as you’ve used of liver) and a spoonful of cream.

4. For the venison heart

Cut your venison heart into steak slices removing any fatty deposits, and put into a hot pan, fry for 1 minute each side on hot, with a steak weight on top.

Toast a slice of bread.

Slice and serve.