8 pigeon breasts, skin removed
2 tbsp raspberry vinegar
2 sprigs of thyme, leaves removed
ground black pepper
500g wild mushrooms, halved
8 slices of french bread stick, cut at an angle with the surface area similar to that of a pigeon breast
50ml olive oil
Rub the olive oil over the pigeon breasts. Sprinkle with the thyme leaves and grinds of black pepper and leave to rest for 10 minutes
Heat a large frying pan over a medium high heat. Cook the pigeon breasts for 90 seconds per side.
Push to the side of the pan.
Pour in the raspberry vinegar and coat both sides of each pigeon breast in the bubbling vinegar.
Remove the breasts to a warm place and rest for 4 minutes.
Cook the mushrooms in some olive oil over a medium heat for a few minutes until softened.
Brush each side of the bread slices with olive oil and place on a heated grill pan for 1 minute each side until lightly browned
Place some mushrooms on each piece of toast
Slice the pigeon breasts into 4 lengthways and place one breast on top of each of the mushroom toasts