Scottoj18 Posted February 19, 2013 Author Report Share Posted February 19, 2013 If been keeping a close eye on them and I'm happy to say there done. They have a strong taste, will go lovely with a tomato sauce .. well worth a try .. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted February 19, 2013 Report Share Posted February 19, 2013 They do look good - Have a couple of pieces and let us know if you survive how they taste. Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted February 19, 2013 Author Report Share Posted February 19, 2013 Lol I've eaten some a few hours ago and nothing so far... taste good a nice texture with strong flavours Quote Link to comment Share on other sites More sharing options...
ollie Posted February 21, 2013 Report Share Posted February 21, 2013 Look very good. How strong a taste are you talking? Quote Link to comment Share on other sites More sharing options...
colin lad Posted February 21, 2013 Report Share Posted February 21, 2013 It's going trying to keep the pigeon flavour so I thort doing it first .. Then the pork will take more of the flavour on so the pigeon is recognisable ... I'm no chef lol Pigeons curing now in the fridge for 48 hours turning every 12 50g salt 50g sugar Few garlic crushed Tyme Pepper corns 250ml red wine 6 pigeon breast Smells nice but !! Don't tast it it's really salty !! way too much salt mate you want something like 30gram per kilo of meat thats a lot more pigeon breast than 6 pop over to our shop in stagsden not far from you and ask for me i can help you out colin Quote Link to comment Share on other sites More sharing options...
southeastpete Posted February 21, 2013 Report Share Posted February 21, 2013 so come on then, post a full recipe! I hopefully will be getting some geese soon and would love to make some. Quote Link to comment Share on other sites More sharing options...
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