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Reply With QuoteSounds like a brill idea, i've been looking through for a simple recipie that i can do with a pigeon breast that was my first attempt at butchering myself so its im a few peices haha
This should do the job perfectly
This is a discussion on Pigeon nuggets within the Shoot it, eat it, Recipe forum forums, part of the Hunting category; Instructions.... Cut 2 pigeon breasts into 1 - 1.5cm cubes (ish). Put some flour in a bowl, add salt, pepper ...
Instructions....
Cut 2 pigeon breasts into 1 - 1.5cm cubes (ish).
Put some flour in a bowl, add salt, pepper and a load (ie about 30%) of Herbes de Provence (ie dried herbs).
Roll the breast pieces in the flour mixture until they are well coated and fry in a
blob of butter in a non-stick frying pan. Cook to required 'doneness' then take
off the heat and allow to rest for a minute or two.
Eat.
Webley xocet .22 with Hawke sport HD Range
3-9x40
Sounds like a brill idea, i've been looking through for a simple recipie that i can do with a pigeon breast that was my first attempt at butchering myself so its im a few peices haha
This should do the job perfectly
Sounds nice, when I get better at cooking pigeon I will try
v-mach tuned Weihrauch hw80k .22, Nikko stirling mountmaster 3-9x40 ao ir and a mattw silencer
Webley Tempest .22
Pigeon: 2
Rat: 1
Mmmm - Like the sound of this. Thanks for sharing halight..........hc
It came out beautifully i cut it to an inch and a half instead of a cm, and gave it an extra 5 mins in the oven after having been fried on med heat just to let the meat 'relax' and insure tenderness
Had it as starters
sounds great will definatly give this a go
After looking through for a few recipes, I think i'll go with your simple route of covering the breast in seasoned flour then simply frying them off.
