We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Tuesday, 25 July 2017
Mincing my pigeon breasts
We have had yet more pigeons given to us. Instead of freezing the breasts whole, we have been putting them through the mincer as a first step towards making pigeon sausagemeat. The minced breasts are frozen in 500g bags. In the near future I will be making them into burgers and sausages.