Monday, 24 January 2011


The farmers market was on in town, and there were fresh pigeon breasts. I just couldn't resist.

Firstly they come from Wood pigeons and not the winged rats you find round the typical city centre. Hopefully that has cured you of any unpleasant associations between the meat & the scruffy oik birds eating greasy McD's leftovers.

So I had six breast fillets, what to do  ?
First melt butter in a frying pan then add half a chopped onion & sweat it till transparent. Then add a couple of rashers worth of chopped bacon and a good twist of fresh black pepper. Let it all fry gently for a couple of minutes then turn up the heat & add the breasts. Pour over a good measure of brandy & flame (watching eyebrows, kitchen cupboards & so on) and cook the breasts for about 5 minutes, turning every minute or so. Then add a good 1/2 glass of port and simmer for another couple of minutes. Remove the breasts, add a splash more port & a handful of chopped mushrooms (go for something nutty like chesnut mushrooms) and reduce whilst you slice the breast. Put the sliced breast back in, stir round & serve on top of crushed potatoes & vegetables.

There you have it a tasty game supper for about 4-5 pounds a head (you can make it cheaper by bulking up the veggies & spuds)

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