Pigeon Schnitzel

[JONO]

Take your pigeon breasts - marinate in olive oil, garlic, fresh thyme a splash of red wine & paprika for at least a day.

 

With the flip (smooth) side of a meat tenderiser gently flatten the breasts out.

 

Pat with flour

 

Dip in a beaten egg

 

Roll in milled corn meal

 

Fly in a moderate amount of oil until golden brown.

 

Serve with sautéed potatoes, green beans and something like a spicy tomoato salsa/ratatouille and a glass of red.

 

 

Hot Tip - if making a few at a time keep your hands seperate from egg/flour - otherwise there'll be a heck of a mess.

[Wookie]

Interesting!

 

I think I'll give that a try this weekend when I get the gun out.

 

Wookie

[lurcherboy]

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

 

 

Now to get me some pigeon :(

 

 

 

 

 

LB

[Hammergun]

Yes, I have done this and it's good.

 

Tenderise the meat well, and marinade well. This is important or the meat will be tough.

[beezer]

Great recipe. The flying was the hardest bit

[tiercel]

I have used a simular recipie for many years now. Instead of marinading the breasts just sprinkle schwarts all seasoning over the breasts that have been flattened and coat in the same way.

HG if your meat is tough you have overcooked the meat.