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a little while back I minced up some pigeon breast with pork shoulder (belly works too) in a 50/50 mix. 

 My intention was to make burgers but there's only so many you can eat. With about 20lbs of the pigeon/pork mince still in the freezer I decided to make a haslet. Usual recipe with nothing special added. Baked for 2hrs at 200.c. worked a treat and will be doing it again for sure. If you have a mincer its another worthwhile endeavour. 

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47 minutes ago, old'un said:

What’s in the “nothing special”

Usual haslet  sage, pepper, onion mixed spice  chilli pepper etc etc. 

19 minutes ago, Smokersmith said:

Sounds like it might be worth a go with duck too ....

I think that would work but you'd need the pork or it would be too dry. 

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