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Seared Breast of Wood Pigeon with Smoked Bacon and Warm Red Cabbage Salad

Ingredients
8 large breast of wood pigeon skinned
150g cured/smoked bacon (diced)

To Coat the Breast, Mix the Following in a Bowl:
1 teaspoon thyme (chopped)
1 teaspoon honey
1 teaspoon soy sauce
1 teaspoon sesame oil

For the Red Cabbage Balad:
1 small head of red cabbage (finely shredded)
1 red onion (peeled and sliced)
4 tablespoons raisins or sultanas
2 green apples (cored and diced)
2 tablespoons chardonnay vinegar
4 tablespoons olive oil
1 piece of root ginger (peeled & sliced)
1 tablespoon honey
1 teaspoon cinnamon powder
2 tablespoon parsley (chopped)


Method
Method for the Red Cabbage Salad:
In a little of the olive oil quickly fry the onion, apple & ginger for one minute.


Add the cabbage and fry for a further minute.


Add the remaining ingredients and cook for five minutes.


Season to taste.

Method for the Pigeon:
Coat the breast of pigeon with the mixture.


Sear on a hot oiled pan for three minutes.


Turn, add the bacon and cook for a further three minutes

I dont know if we have any Wood pigeons around here..I dont even know what a wood pigeon is ...Could you use DOVES in place of them ?

you read my mind TUCO