Prepare the pigeon breasts by making sure they are free of feathers, shot and fatty bits, then clean the pigeon breasts in a bowl of warm water and leave to soak whilst preparing other items.
Put the thyme into a small bowl, add 1tbsp of olive oil, next add the chopped onion and garlic. Mix with a spoon or fork, adding in the red wine vinegar little by little.
Heat a wok on the hob with some oil. When the wok is hot, add the chorizo in and beware of spitting oil. Brown the chorizo on each side for 1-2 minutes and then remove from the pan and drain on some kitchen paper. Make sure you keep the chorizo oil in the wok and don't discard it.
Slice the pigeon breasts into strips, adding immediately to the oil in the wok, after 1 minute of cooking on each side, add the onion mixture from the bowl. Stir in cooked pasta.
After 2 minutes re-add the chorizo to the wok and mix together with the other contents to coat well in the sauce/oil.
Tip: You can use duck breasts instead of wood pigeon.
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