Pigeon breasts with mustard sauce

Pigeon breasts, seasoned, then pan-fried in butter until browned outside but very rare in the middle.  Rested for two minutes, then sliced and served on a bed of chopped spring cabbage cooked with tarragon and lime juice.  Brown rice and wild rice cooked in salted water and glazed with a splash of olive oil.  Sauce of shallots fried in olive oil until browned, then mixed with chopped oregano, ground mustard and paprika, a drip of wine and a good glug of soya cream and cooked until thickened.

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