Blunderbuss Posted October 2, 2009 Report Share Posted October 2, 2009 Thanks to Fisherman Mike who told be about this, and apologies if someone has posted it before. I have just had pan fried pigeon breast stuffed with Boursin cheese and wrapped in smoked streaky bacon. It was the nicest scoff I've had for ages Slit down the middle, good spoonful of Boursin, wrapped in the bacon and secured with cocktail sticks. 2 breasts per person. Fried in butter for about 2 and a half minutes each side (if you like it pink and tender). De glazed the pan with some Hook Norton beer and made a "jus" (pretentious, moi?) from this, a chicken stock cube, some cabbage water and some cornflour. Served with champ and steamed savoy cabbage and washed down with Hook Norton bitter. How f e ck i n yummy was that!! Quote Link to comment Share on other sites More sharing options...
danccooke Posted October 2, 2009 Report Share Posted October 2, 2009 i'd have deglazed with home brew Cider but I like the idea. so many pigeons to try in so many ways Quote Link to comment Share on other sites More sharing options...
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