Snap Cap
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Woodpigeon braised in Garlic.This is a sort of French/Asian mix recipe. I have done it with chicken breast with the skin on and it turned out to be one of the tastiest dishes I have made. Me and the wife ended up arguing over the sauce that was left.
So I am going to try it with the pigeon that ended up in my game bag yesterday.
Ingredients:-
2 Whole woodpigeon cleaned and plucked. (or four chicken breasts)
2 tsp of salt
1 tsp fresh black pepper
2 tbs of plain flour
3 tbs of cooking oil
20 whole garlic cloves unpeeled
2 tbs rice wine or dry sherry
1 tbs soy sauce
3 tbs chicken stock.
This is best done in a wok to be honest the bigger the better but I think it would still be a good idea to half the pigeon straight down the middle before you cook them.
First mix the salt flour and pepper together and coat the pigeon in the mixture, shake off any excess.
Heat a large wok or frying pan till very hot and add the cooking oil, when the oil is hot turn down the heat to low and add your pigeons skin side down and then slowly brown them on both sides for about 10-15 mins.
Next drain off the oil and any fat and return the wok to the heat, now add your garlic and stir it around for 2 mins, now add the rice wine, the soy sauce and your stock. Turn the heat down to as low as possible cover and braise for 20 minuets.
When the pigeon and garlic is cooked serve with new potatoes and mange tout or peas and pour over any of the remaining sauce.
The sauce in my opinion is so tasty, trouble is there is not much left after the cooking. So I did try to double up on the sauce ingredients to make more but for some reason it just did not work.
I will let you know how it turns out with pigeon. :cool:
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steve
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that sounds very tasty and there is never a shortage of pigeons so any new ways to cook them would be good.
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fish
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wonder if itd work with mallard?
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Snap Cap
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Well it worked brilliantly with pigeon. Seriously tasty. The sauce took on a slightly gamier flavour than it does with chicken.
Fish cannot see any reason why it wont work with duck. :cool:
Chilling out now with a snifta of Bells.
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Tidal_wear
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I have a load of mallard in the freezer,I will ask the missus to try it ;)
I have been running the dog in essex a lot snappers,around Epping,very interesting place :lol:
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Snap Cap
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Lots of history around Epping. Nice pub slap bang in the middle of it.
For some reason its ilegal to mushroom forage in there. No idea why.
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Tidal_wear
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I dont actually go there for mushrooms :shock: I had to visit a friend in Harlow,as you come off the A11 I couldnt believe the amount of fallow in the fields :shock:
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Snap Cap
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Yep that forest used to stretch almost to my house where part of it was owned by the Dagnams. Its all split up now but the bulk of it is around Woodford now.
I've seen fallow running up and down my road when leaving early in the morning. There are about 300 odd over the manor which is still technically part of Epping forest.
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steve
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must be plenty of road kill venison to be had, iall ways stop to see if they are fresh if so out comes the knife :lol:
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Snap Cap
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I wrote my mates BMW off when I hit one. Smashed the car to bits. The Dibble said I was very lucky as they usually end up smashing through the windscreen as well.
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Tidal_wear
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Dont tell Fish,he will be up there later doing a robin Hood re-enactment
(I know its not fallow,its a red from the park down the road).
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steve
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you dont fancy putting an apple on your head and letting fish have a go then [smilie=pdt_aliboronz_24.gif]
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Tidal_wear
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You go first steve,I insist :shock:
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