Crispy fried pigeon.

[SuperGoose75]

I saw a similar recipe on here a while back that used Chinese five spice. I made this a few yrs ago after watching Ken Hom on Tv' I went out and bagged a few Woodies just for the recipe. You can get away with the chineses 5 spice but I used both the raw ingrediants and the 5 spice. The recipe is not for pancakes but it is how I used them.

The braising liquor can be frozen after use and can also be used for duck. The air Drying is very important to get the Crispy Skin.

 

 

 

 

 

 

 

 

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The recipe

 

http://www.bbc.co.uk/food/recipes/crispy_fried_pigeon_94157

Edited May 29, 2015 by SuperGoose75

[FalconFN]

Sounds great. I haven't plucked a whole pigeon for years but this recipe might make it worth while. Thanks for posting.

[SuperGoose75]

Cheers FalconFN, If you have plucked enough Wildfowl' Such as I have then a pigeon is not a big Job.

 

The recipe is basically What you would get if you ever had Crispy fried duck and pancakes in a Chinese restaurant with the addition of Szechuan pepper.

I forgot to upload the frying photo' I done it in the deep fat fryer as it need a clean and oil Change but some oil in a pan brought to temp will do.

 

Dessert that evening was Summer/Autumn pudding. I had some billberrys and wild raspberries/ fraughan berries i believe there are called and bulked it up with some Shop bought Blueberries,raspberries,pear and Apple. the drained Juice makes a nice Dessert sauce for other desserts.

 

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Edited June 1, 2015 by SuperGoose75