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Video Request - Crowning a pigeon

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    I think this is brilliant after watching all the experts messing about with plucking etc.

    Don't know if I'm being thick but why do the wings have to come off?

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    Is 'crowning' the official term? I was taught this by a bushcraft/survival company called 'woodsmoke' on one of their courses and they called it the "Rip and Flip" method! :D

     

    Fantastic for quick and easy preparation!

     

    Mitch

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    Simple job, have not watched the video but I use a pair of pruning sheers to cut the wing joints.  I mostly braise mine, or casserole ..is there any difference I don't know, but in a casserole with vegetables/potatos and a goodly sprinkle of Worcester sauce, salt pepper and I have some special Cajun mix I have sent over from the USA. Gooked till the meat falls off the bone, delicious.  The breast are also brilliant curried. I also hot smoke them, then sliced paper thin with a mixed salad they make a superb starter.

     

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    Seem to remember a few year ago another video on PW showing a lad doing it in one go with a spike of some kind fixed to the wall, anyone else remember.?

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