Wife away, cooking for myself.............
Discussion
How about this
http://www.bbcgoodfood.com/recipes/778652/pheasant...
And if your anything like me, when you f
k that up you can always fall back on what should have been Plan A
www.justeat.co.uk
http://www.bbcgoodfood.com/recipes/778652/pheasant...
And if your anything like me, when you f
k that up you can always fall back on what should have been Plan Awww.justeat.co.uk
Saddle bum said:
I've got some pigeon and pheasant in 't freezer.
Anyone got a recommendation for a pie recipe?
Pigeons are bony, and pheasant legs are full of spurs. I'd slow cook the birds in a bit of stock to get all the meat off, with some onion, carrot and celery. Anyone got a recommendation for a pie recipe?
Thicken the juices with lumps of butter mashed with flour, and you have your filling.
I can help here !
I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
Coneyhurst Blue said:
I can help here !
I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
Looks good enough to eat!! Will try it.I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
Bit of fatty bacon, in the pan. Remove once the fat's rendered, bung in the pigeon breasts, and cook a minute or two on each side. Deglaze the pan with a bit of red wine and some redcurrant jelly stirred in, and pour over the sliced breasts.
Watch your teeth if they've been shot with a shotgun. I lure them to a convenient spot with grass seed, then shoot them in the head with an air rifle.
Coneyhurst Blue said:
I can help here !
I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
Interesting, never heard of them being served like that before - looks stunning I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
good work on devouring the lot too!Coneyhurst Blue said:
I can help here !
I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
That looks awesome! Washed down with a GlenDronach? ;-)I was recently given some pigeon breasts from a friend who had shot over a 100 on a farm with some mates, his cut was 17 I had either 5 or 6 cant remember.
Take a red onion and slice, pan fry in a small amount of oil and some butter.
Add a small amount of Maple syrup and caramelise.
Open a bottle of port and splash a load in and reduce.
Slice 3 chunks of bread and toast.
Add the pigeon and pan fry turning occasionally – don’t over do it you want them pink in the middle.
Butter toast, add onion on top slice pigeon after resting and put on top, sit with the rest of the bottle of port, consume and then don’t move for the rest of the evening !
I was supposed to share with Mrs Coneyhurst but she took a look and decided against it.
Not the prettiest plate but it was fantastic !
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