4pigeon breasts you don't have to pluck them if you don't want
kosher salt and fresh ground black pepper
8thin slices of slab bacon or ham
Serving
¼ cup sweet and sour cherry sauce or another sweet and sour condiment
fresh green salad
light olive oll, for cooking
Instructions
Lay the breasts out and season with salt and pepper. Lay piece of bacon on top of each breast, then make a stack of two breasts with bacon and skewer them. Brush the skewers with olive oil.
Heat a grill and add the pigeon breast skewers and cook until medium rare. This will be just a couple minutes on each side. You can also cook them in a large frying pan, turning the heat to high at first, and turning it down half way through to prevent overcooking.
Remove the skewers from the heat and leave to rest for a few minutes, then serve. Slice the pigeon breasts off the skewers as you eat, or just remove it.