posted on Dec, 6 2019 @ 02:19 AM
Marvellous pictures too.
How to cook pigeon :
Once roasted, the sweet juices and crisp skin of a pigeon is absolutely unmissable - perfect for a rustic, gamey Sunday roast. Their petit size also
means that diners get a whole bird to themselves - a thoroughly impressive touch.
The best pigeons for roasting are young birds. As squab (farmed) pigeon are never any older than 1 month old, it’s best to buy these, unless your
game merchant can guarantee that wild birds being sold are young (younger wild birds tend to have paler flesh - also look out for birds with a good
layer of fat under the skin).
Linky Wink : www.greatbritishchefs.com...
Just having a cheeky dig at you my dearest Night Star... My apologies for my crap sense of humour...
In reality, we have been at our country home here in the dark depths of France for nigh on 25 years now.
Before we arrived here the person who owned the house bred love birds (Doves) in an aviary and had about 20 of them.
One day the doves managed to escape due to a fox burrowing into their aviary and they flew away...
Buggered off completely and very quickly with very tight anal orifices... probably...
Since we have been here... and over the past 25 years or so the offspring of those love birds still come back every Spring time and nest in the two
big Acacia trees that we have in front of our house.
Even our 3 cats and four humongous working dogs have become used to them "cooing" away and pooing all over our cars, out-door BBQ, garden table and
whatever else is left outside to crap upon...
We love them little buggers to bits (Don't need an alarm clock during spring time aswell!)
Anyways... any Pigeon recipies to share?
edit on 6-12-2019 by Lagomorphe because: I am crap!