Nial Posted February 6, 2009 Report Share Posted February 6, 2009 Last night I tried pigeon breasts stuffed with Boursin and Haggis, covered with rosemary leaves and wrapped with bacon then held together with a sprig of Rosemary. The Boursin turned out to be a bit too strong a flavour, it dominated the flavour of the meat. Nice but I'm not sure if I'd try it again. The haggis worked out really well. Not because of the haggis, you could hardly taste it, but the rosemary really infused the meat and was delicious. I'd _definitely_ do this again. The advantage of having the bacon and haggis is that it stopped the meat being overdone, it ended up cooked but still nice and pink! Definitely worth trying. Nial. Quote Link to comment Share on other sites More sharing options...
henry d Posted February 6, 2009 Report Share Posted February 6, 2009 Nice one, rosemary is very good with pigeon Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted February 7, 2009 Report Share Posted February 7, 2009 Its also nice stuffed with either cream cheese or better still with pate then wrapped in bacon...... :o shaun Quote Link to comment Share on other sites More sharing options...
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