ziplex Posted February 25, 2009 Report Share Posted February 25, 2009 (edited) Been roost shooting the last couple of weekends and had a few that the mrs fancied for supper last week:rolleyes: I couldn't be ***** to muck about so I tried the following.......... cut the breasts into thin slices, cut the mushrooms to a similar thickness, ground some black peppercorns, get a handful of dried parsley, slice a clove or three of garlic and grab a hunk of butter. Put it all, at the same time, into a non stick saucepan and stir on a highish heat for a few minutes, pour onto toast! Best pigeon i've had in ages. Edited February 25, 2009 by ziplex Quote Link to comment Share on other sites More sharing options...
steve b Posted February 25, 2009 Report Share Posted February 25, 2009 sounds well worth a try matey Thankyou Steve Quote Link to comment Share on other sites More sharing options...
Paul@Ribchester Posted February 25, 2009 Report Share Posted February 25, 2009 Left over rabbit stew (and more red wine) tonight but I'll give it a go tomorrow, sounds good. Paul. Quote Link to comment Share on other sites More sharing options...
ziplex Posted February 25, 2009 Author Report Share Posted February 25, 2009 Left over rabbit stew (and more red wine) tonight but I'll give it a go tomorrow, sounds good. Paul. I gotta get myself some rabbit, i've got a recipe somewhere for mediterranean(?) stew with olives and peppers etc in it, i've only had it once but it was lovely! Quote Link to comment Share on other sites More sharing options...
McF Posted February 25, 2009 Report Share Posted February 25, 2009 Add some scrambled egg as well matey Hmmmmm lovely. Quote Link to comment Share on other sites More sharing options...
ziplex Posted February 25, 2009 Author Report Share Posted February 25, 2009 Add some scrambled egg as well matey Hmmmmm lovely. that could just work....................maybe a duck egg broken in and scramble it that way? Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted February 27, 2009 Report Share Posted February 27, 2009 I gotta get myself some rabbit, i've got a recipe somewhere for mediterranean(?) stew with olives and peppers etc in it, i've only had it once but it was lovely! then share share lol Quote Link to comment Share on other sites More sharing options...
bullet boy Posted March 3, 2009 Report Share Posted March 3, 2009 Been roost shooting the last couple of weekends and had a few that the mrs fancied for supper last week:rolleyes: I couldn't be ***** to muck about so I tried the following.......... cut the breasts into thin slices, cut the mushrooms to a similar thickness, ground some black peppercorns, get a handful of dried parsley, slice a clove or three of garlic and grab a hunk of butter. Put it all, at the same time, into a non stick saucepan and stir on a highish heat for a few minutes, pour onto toast! Best pigeon i've had in ages. MMMM.gonna have to try that out! Quote Link to comment Share on other sites More sharing options...
myzeneye Posted March 8, 2009 Report Share Posted March 8, 2009 i cant really comment, as ive been done for that myself (many moons ago), but he is looking at a nice fine, and about 8 points. i did the same but stirred in a blob of red welsh mustard..(honey tasteing)..served on toast as a tasy mid day sarnie type snack.....cracking.... Quote Link to comment Share on other sites More sharing options...
sirnovember Posted March 8, 2009 Report Share Posted March 8, 2009 Sounds good. Must try it sometime. Quote Link to comment Share on other sites More sharing options...
ziplex Posted March 8, 2009 Author Report Share Posted March 8, 2009 i did the same but stirred in a blob of red welsh mustard..(honey tasteing)..served on toast as a tasy mid day sarnie type snack.....cracking.... Ooer, I like the sound of that!......is 'red welsh mustard' something I should be able to find? never heard of this before but it sounds good Quote Link to comment Share on other sites More sharing options...
myzeneye Posted March 10, 2009 Report Share Posted March 10, 2009 (edited) ha ha ha..in wales, yes.... im not sure mate, my parents live in welshest wales and they got me on to it... my old man brings nme a jar once in a while.... http://www.welshmustard.com/about_us_welsh...d_company.shtml this is the one i have and its lovely.... you can get it here online for a couple of quid delivered to your door.... go on..treat yer self.... read the ingregients....42% honey...red wine vinigar...hotter than english but less bitter tasting..... http://www.welshmustard.com/our_products_w...tard_faqs.shtml Edited March 10, 2009 by myzeneye Quote Link to comment Share on other sites More sharing options...
ziplex Posted March 10, 2009 Author Report Share Posted March 10, 2009 ha ha ha..in wales, yes....im not sure mate, my parents live in welshest wales and they got me on to it... my old man brings nme a jar once in a while.... http://www.welshmustard.com/about_us_welsh...d_company.shtml this is the one i have and its lovely.... you can get it here online for a couple of quid delivered to your door.... go on..treat yer self.... read the ingregients....42% honey...red wine vinigar...hotter than english but less bitter tasting..... http://www.welshmustard.com/our_products_w...tard_faqs.shtml The link states there's a distributor in Wootton Bassett........I can call in on my travels Quote Link to comment Share on other sites More sharing options...
amateur Posted March 11, 2009 Report Share Posted March 11, 2009 .....cut the breasts into thin slices, cut the mushrooms to a similar thickness, ground some black peppercorns, get a handful of dried parsley, slice a clove or three of garlic and grab a hunk of butter. Put it all, at the same time, into a non stick saucepan and stir on a highish heat for a few minutes....... My wife was out last night , so I tried this - just modifed it a little because I had some onion-flavoured pork dripping in the fridge which I substituted for the butter. I also added a splash of port and used fresh parsley. Found some cold new potatoes in the fridge too, which sauted up nice and crisp in the remainder of the dripping. All served with a mixed salad HISTORIC Gosh this shooting lark is good Quote Link to comment Share on other sites More sharing options...
myzeneye Posted March 12, 2009 Report Share Posted March 12, 2009 it is good mate... i shoot for the pot only really, only shoot what i need...if the chance arises that is... the funny thing is, i now enjoy the cooking as much as the shooting.... oh, and of course the soscilaising and getting freinds to try out the "eeeeeeeeee!!! pigeoen ?" Quote Link to comment Share on other sites More sharing options...
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