Katsu with Cabbage Salad

Pigeon “Katsu” & Cabbage Salad with Ginger Vinaigrette

By Andrew Zimmern

In this episode of Wild Game Kitchen, I’m making two stunning dishes with pigeon that showcase both European and Asian influences. First, I’m building an elegant, seared pigeon toast featuring medium-rare squab breast atop crusty Italian bread, crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers (recipe). Then, it’s time for pigeon katsu – crispy panko-crusted squab served alongside a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.

Andrew Zimmern cooks pigeon katsu on Wild Game Kitchen.

Ingredients

Cabbage salad

1 small head of Chinese green cabbage
1/4 cup minced chives
Juice from 1/2 lemon
Ginger Carrot Vinaigrette, for serving (recipe below)

Pigeon Katsu

2 pigeons
5 cups vegetable oil for frying
1 cup well-seasoned flour
3 eggs, beaten
2 cups panko breadcrumbs
Lemon wedges, for serving
Bulldog sauce, for serving
Japanese hot mustard, for serving

Instructions

Quarter the cabbage and discard the core. Shave the cabbage paper thin on a mandoline. Soak the sliced cabbage in ice water for 20 minutes. Spin very dry before combining with the chives and lemon right before serving.

Meanwhile, break down the pigeons, I like to butcher them into skin-on boneless breasts and skin-on semi-boneless dark quarters. Lightly pound the breasts with the back of your palm, just to break down the protein a bit so it lays flatter. Pat dry, season with salt.

Heat oil in a large, deep pot to 360-375 degrees F.

Dredge each pigeon piece in flour. Shake off any excess, then dip in the beaten egg, shaking off any excess, and finally into the panko breadcrumbs.

Fry the pigeon in batches, 3-4 minutes for the breasts and 5-7 minutes for the dark quarters. Fry in batches and don’t overcrowd the pan. Drain on a wire rack set over a sheet tray. Season with salt. Serve with the cabbage topped with the ginger dressing and garnished with the lemons, Bulldog sauce, Japanese hot mustard.

Carrot Ginger Vinaigrette

1/2 pound carrots (2-3 medium), coarsely chopped, blanched for 90 seconds, shocked in ice water and drained
1 cup peanut oil
1/4 cup fresh ginger, peeled and chopped
1/2 cup rice vinegar
1/4 cup chopped shallots
1/4 cup soy sauce
1 tablespoon sugar (or more to taste)
3 tablespoons toasted sesame oil
2 tablespoons fresh lemon juice
8 fresh shiso leaves (optional)
Salt and freshly ground white pepper, to taste