Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: muntjac on October 28, 2006, 11:09
-
Posted: Sat Oct 28, 2006 11:07 am Post subject: hers a real tasty way to use up pigeons breats .
--------------------------------------------------------------------------------
8 pigeon breasts
6 rashers streaky bacon
1 midle size onion
1½ oz butter
3 tablespoons grated parmsan cheese
extra thin strips of green and jeollw pepers
1 tablespoon well chopped parsley 2and half dried in a small amoutn water
gravy
1 good sizd leek
2 oz butter
1 clove of garlic smashed n crushed with a litle salt
1 heaped tablespoon flour
½ pt stock
1 teaspoon wholegrianed mustard
shove the pigeon breasts between a couples sheet of clingy film and beat them with a mallet or rolling pin until flat and same size. This is tough so make the biger one the bottom if ya cant do it
Chop the bacon and the onion finely and cook them in the butter. shavethe pepers and add em to the mix together with two bigspoons of parmsan. Spread the mixture evenly on the four larger of the flattened pigeon breasts and press the remaining breasts on top. Cook in a medium hot oven for about 10 minutes until a sharp fork will pierce the meat easily.
Mix the remaining parmesan with the parsley and sprinklit o n top.
for tha gravy chop the leek well and cook until soft in the butter and garlic. Stir in the flour and add the stock, stirring until thickens stir in the mustard and some salt n peper stick the gravy in a seperate bowl fer em oh n eat em with a dipping type motion