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pan fried pigeon with sweet chestnuts and dubonnet glaze

#1 Guest_hyperion_*

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Posted 10 October 2009 - 05:39 PM

first shoot your pigeon
http://i442.photobucket.com/albums/qq147/whitnear/DSC02062.jpg

ignore the squirrel that went for dog food!, shoot another one on the way home so you have two pigeons then...............

take the breast meat of the pigeons

round up what evers in the cuboard, all i had was an onion, a potato and a bottle of dubonnet!

chop up the spud boil for ten minutes, at the same time boil the sweet chestnuts for the same ammount of time!
http://i442.photobucket.com/albums/qq147/whitnear/DSC02070.jpg

once the ten minutes is up drain them both and spend the next forty five minutes peeling the chestnuts, then bunge the spud and the nuts in a pan with some oil and fry till cooked, at the same time sweating the onion in another pan!
http://i442.photobucket.com/albums/qq147/whitnear/DSC02071.jpg

put the pan with the onion in to one side for a bit because you started cooking it too soon and wait for the nuts and the spud to cook then add the onion to that pan!

once the pan you cooked the onion in is heated up again fry the pigeon breast for a couple of minutes a side
http://i442.photobucket.com/albums/qq147/whitnear/DSC02072.jpg

once cooked bunge the whole lot spuds ect on a plate and slosh a good glug of dubonnet into the pigeon pan with a big spoonfull of cranberry jelly, stir in and reduce untill gloopy then pour over the pigeon breast!
http://i442.photobucket.com/albums/qq147/whitnear/DSC02073.jpg

eat it and get some one else to do the washing up!
http://i442.photobucket.com/albums/qq147/whitnear/DSC02074.jpg
http://i442.photobucket.com/albums/qq147/whitnear/DSC02075.jpg

cheers
hyperion
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#2 User is offline   IanB 

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Posted 10 October 2009 - 06:02 PM

Yum Yum :D

#3 User is offline   JoeD 

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Posted 10 October 2009 - 06:16 PM

Looks good Pete :thumbs: think I will be trying that
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#4 User is offline   ROUGH COATED 

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Posted 14 October 2009 - 05:26 PM

Where you get that DISH WASHER FROM :rofl: :rofl: :rofl: :rofl: Never tasted PIGEON before think i will have a go now tho.
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#5 User is offline   dogs-n-natives 

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Posted 15 October 2009 - 09:51 AM

Good stuff... thats my kind of cooking... make it up as i go along and use whatever is lying around!! Looks really nice, ill give it a try :thumbs:
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#6 User is offline   craigyboy 

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Posted 15 October 2009 - 10:07 AM

looks good hyp :victory: but theres no need to use those poncy chef phrases...pan fried :icon_eek: what else would you fry it in,thats nearly as good as oven baked.....i think your just trying to impress your new lady friend :wub: :clapper:

This post has been edited by craigyboy: 15 October 2009 - 11:43 AM

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#7 User is offline   clay man 

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Posted 15 October 2009 - 07:35 PM

just a tip for the next time put your breast in milk and a little pepper over night
then fry


atb clayman
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#8 User is offline   Big Dog222 

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Posted 15 October 2009 - 08:43 PM

Mate that is not fair showing us all those tasty photos with no chance to taste it....I can smell it :clapper: Iam away to the fridge to see what eatable :laugh:

This post has been edited by Big Dog222: 15 October 2009 - 08:44 PM

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#9 Guest_hyperion_*

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Posted 16 October 2009 - 07:36 PM

View Postclay man, on Oct 15 2009, 08:35 PM, said:

just a tip for the next time put your breast in milk and a little pepper over night
then fry


atb clayman


why?? surely you would loose the taste of the meat??

cheers
hyperion
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#10 User is offline   Thomsons dogs 

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Posted 16 October 2009 - 11:54 PM

TRY IT WITH SOME CURRY SAUCE FROM YOUR LOCAL TAKE AWAY ITS GREAT TRYED THAT FEW YEARS AGO VERY GOOD
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#11 User is offline   Mr Hunter 

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Posted 17 October 2009 - 04:37 PM

Just use a Tablespoon on Maykway curry powder (Asda) and half a cup of water. Delightful!
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