fishandshoot Posted August 6, 2004 Report Share Posted August 6, 2004 Take 8 pigeon breast and cube in to 1" pieces (Quarters) Place in a bowl and add a cup of Ruby Port, two cloves of garlic, a bay leaf, 4 black pepper corns and a spoon of clover honey. Let this marinate for at least 12 hours, 24 if possble. Remove the pigeon piece and using bamboo kebab sticks thread on and finish with a twist of fresh black pepper. Grill under a hot grill or BBQ. (10 minute Max) don't Cremate While cooking, cook down the marinade (reduce) until sticky, you may have to add a little more honey!!! If you like it spicy add a few chiily flakes at this stage. After 8-10 minutes under the grill remove the pigeon and leave to rest on the side for 10 minutes Place on a serving dish and crumble over some stilton and grill under a hot grill for 1 minute Max. Serve on a bed of fresh salad and drizzle with the reduced marinade!! FANTASTIC......Oh I forgot to add one bottle of red wine to wash it down. People don't believe you when you tell them its Pigeon. MORE FISHANDSHOOT RECIPES TO COME!!!!! ENJOY AND HAPPY SHOOTING THIS WEEKEND F&S Quote Link to comment Share on other sites More sharing options...
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