Pigeon recipes
Discussion
Miguel Alvarez said:
Slight thread jack but I've always wondered. Are these regular pigeon you see in a town centre or are they raised differently for eating purposes?
Tend to be the big fat wood pigeons rather than the scrawny town birds.Rare, seared breasts on puy lentils with confit tomato. Lovely.
Years ago I used to do a lot of wood pigeon decoying,my mate started taking a small camping cooker,when we shot a few, we would cut out the breasts,and coat with flour and fry with a bit of butter, we had them for lunch during the day decoying.
He started the same, when we went out on his boat, sea fishing, frying practically still flapping fish, (not really)but not long departed fish, with thick bread and butter.
Simple but very delicious.
He started the same, when we went out on his boat, sea fishing, frying practically still flapping fish, (not really)but not long departed fish, with thick bread and butter.
Simple but very delicious.
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