MegaSack DRAW - This year's winner is user - rgwb
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Morning All
I've got a couple of wood pigeon to go with dinner and am looking for some advice on roasting them. I've read about cooking them upside down first then flipping them over so they dont dry out, rubbing with butter, stuffing with all sorts but cant find a clear idea on how long and what temp?
I'm guessing maybe 200 C for bout half hour and check juices?
i wouldn't bother with the whole bird, the only meat is on the breast. don't bother plucking it, cut down either side of the breast bone, turn it inside out and the two breasts should pop out, cut them off, pan fry with balsamic, couple of minutes each side.
then you could turn the carcasses into an attractive headdress....
As above - flash fry the breasts - the rest is really not worth the effort.
Take the breasts off the bone. Remove the skin and then cut the outer layer of membrane off each breast. Pan fry in oil on each side for 30 seconds and roast in a hot oven for 4 minutes . rest for 3 minutes and serve.
they will be very pink but tender. do not cook more than 7 minutes or you'll better off eating cardboard. I serve with roast beetroot and horseradish cream.
Wot they said
Where's The Yak when you need him. I don't know how he does his but it's yummy 😀
mmm,i'm off for the air rifle....