8 Pigeon Breasts
2 tbsp Red Wine Vinegar
1 Shallot (thinly sliced)
4 tbsp Olive Oil
A little oil
4 thin slices Irish Rye Bread
2 bunches Watercress (stalks removed)

Salt and freshly ground Pepper.

Mix the red wine vinegar, shallot and olive oil together, season to taste and set aside.

Heat a little oil in a large frying pan until very hot, season the pigeon breasts and sear for 1 minute on each side. Transfer to a warm place and rest for 1 minute.

In the frying pan, lightly toast the bread on both sides and place on serving plates.