I came up with the idea of making pigeon meat into stuffing as a way of making a modest inroad into the glut we have in the freezer. This is my recipe:
- 8 pigeon breasts, minced
- equal volume of breadcrumbs
- one onion chopped
- fresh thyme and sage to taste
- one small jar of hedgerow jelly
- ground black pepper to taste
- a sprinkling of cooking oil
Mix together and then shape into small balls or stuff into a bird for roasting.
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