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Video Request - Crowning a pigeon


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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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