Danoi99 Posted November 5, 2015 Report Share Posted November 5, 2015 Anyone else go this far with woodies? A Black pepper & honey glazed affair. They didn't last long. These little blighters went from flying around the west country.......to winging their way to the local sewage treatment works in no time. Field to fork in 2 hours (ish) Yum Yum Quote Link to comment Share on other sites More sharing options...
Bluebarrels Posted November 5, 2015 Report Share Posted November 5, 2015 Some very good prep work there mate BB Quote Link to comment Share on other sites More sharing options...
Danoi99 Posted November 5, 2015 Author Report Share Posted November 5, 2015 Some very good prep work there mate BB My wife is from Vietnam.........they don't waste much out there. All credit goes to her on the prep front. I just blow um out the sky and she does the rest. Good deal or what ?? Quote Link to comment Share on other sites More sharing options...
oowee Posted November 5, 2015 Report Share Posted November 5, 2015 Wow all i do is the breasts. They look great yum. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted November 5, 2015 Report Share Posted November 5, 2015 Cracking job, is she is a professional pheasant plucker? Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted November 9, 2015 Report Share Posted November 9, 2015 Maximum respect LS Quote Link to comment Share on other sites More sharing options...
Teal Posted November 11, 2015 Report Share Posted November 11, 2015 I'd be interested in the recipe for this - they look delicious! Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 11, 2015 Report Share Posted November 11, 2015 how long did it take her to prep them? great culinary skills or what, very impressed. Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted November 11, 2015 Report Share Posted November 11, 2015 I'd be interested in the recipe for this - they look delicious! +1 Quote Link to comment Share on other sites More sharing options...
jam1e Posted November 11, 2015 Report Share Posted November 11, 2015 Very nice! Quote Link to comment Share on other sites More sharing options...
JDog Posted November 11, 2015 Report Share Posted November 11, 2015 I must say they do look very appetising. When I am cooking pigeons I am afraid it is 'same old, same old' in the way that I do them. Lady JDog wouldn't dream of prepping them but to give her full credit she does like to eat them. Plus 1 for the recipe. Quote Link to comment Share on other sites More sharing options...
snow white Posted November 11, 2015 Report Share Posted November 11, 2015 Look ruddy brilliant making me hungry.I would like the recipe if it going. tony Quote Link to comment Share on other sites More sharing options...
dougall Posted November 12, 2015 Report Share Posted November 12, 2015 have'nt done the full roast thing for ages...did it dry them out??...I usually end up with flash fry breast or long slow pie...........as tough pigeon is like chewing on an old leather belt...... Quote Link to comment Share on other sites More sharing options...
Bobba Posted November 14, 2015 Report Share Posted November 14, 2015 Hi, where abouts (in general terms) are you getting your pigeons? I'm North of Bristol - Alveston Elburton etc and haven't seen any for many weeks :-( Quote Link to comment Share on other sites More sharing options...
mick miller Posted December 9, 2015 Report Share Posted December 9, 2015 Confit pigeon leg is flipping delicious, I could munch my way through twenty of them no problem at all, considering it's the scabby bit most people dismiss it's incredibly tasty; a fact not lost on our south-east asian friends - they've long known that the tastiest bits are some of the gnarliest bits! These look the absolute bomb, hmmm, I can smell that photo from here. Quote Link to comment Share on other sites More sharing options...
eieieio Posted December 13, 2015 Report Share Posted December 13, 2015 They do look great. Quote Link to comment Share on other sites More sharing options...
Dr D Posted December 13, 2015 Report Share Posted December 13, 2015 They look brilliant. Is the recipe simple? Nice plucking skills too. Also, are those the livers? What did you do with them? Quote Link to comment Share on other sites More sharing options...
arjimlad Posted December 13, 2015 Report Share Posted December 13, 2015 Wow..amazing patience to pluck them too. I just whip the breastbone off. Those look delicious ! Quote Link to comment Share on other sites More sharing options...
dolphin Posted December 13, 2015 Report Share Posted December 13, 2015 i think he must of choked on them as he hasn't replied to anyone atb dolphin Quote Link to comment Share on other sites More sharing options...
fenman99 Posted December 13, 2015 Report Share Posted December 13, 2015 I think she's a keeper mate fenman Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 14, 2015 Report Share Posted December 14, 2015 Mine are breasted, ground, mixed with pork and tandoori spices and stuffed into sausage casings Quote Link to comment Share on other sites More sharing options...
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