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I've posted previously about making sausages burgers and haslet with a 50/50 pigeon breast  to pork mince ratio. 

Bored of that I mixed the same with Italian herbs and some dried  chilli. Rolled unto balls.  Pan fried for colour and then put into a tomato/onion/garlic/redwine etc sauce as if making spag bog. Slow cooked and served with pasta. Really good and recommended. Kids loved it as did the wife and I. 

I suspect a spag bog would work perfectly well also. 

Edited by GingerCat
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