lovely

[shotgun..willy]

breast off 3 pigeons brown meat off in a frying pan with a little olive oil then add chopped mushrooms cook till almost ready then add creme and serve and wash down with a pint of london pride

[Cranfield]

A nice simple one to try and it sounds deeeeeeelicious.

[Zapp]

I do something very similar but add a load of cracked black pepper to the cream and let it reduce to make a mushroom and pepper sauce. Mmmmmm!

[pin]

To ponce it up a bit, try :-

 

Fry of the pigeon with a little oil, remove and keep warm, deglaze with a splash of dry white wine, then add a healthy glug of Bicerin di Gianduiotto (or any choc liqueur) then blend in some cream and add the pigeon back into it.

 

Pigeon goes extremely well with choc, try it

[Axe]

You could also try a brandy cream sauce.

 

Finely chop 1 large mushroom and slice another. Finely chop two shallots and a clove of garlic if desired. Add the ingredients to a pan and fry gently till shallots are golden. Turn up the heat and pour in a splash of brandy. Allow brandy to flame and wait till flames die then reduce heat and add 1 or 2 tablespoons of creme fraiche. Allow sauce to cook and thicken then pour over cooked pigeon breast served on a bed of spinach with crushed new potatoes on the side.

[pin]

Nice, I would brown the shallots first I find the mushroom will release the juice and boil the shallots rather than saute' them. Then add some reduced stock and take down to a few spoonfulls, finish it off with the brandy to richen it more and then stir in some cold butter to give it a nice gloss.

 

Right, I am making something to eat now, drooling on the keyboard now