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#31 jok

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Posted 18 February 2016 - 09:41 pm

Thanks you guys. It's a good un. What next? I'll be in touch Gaz with an idea and again thanks for your help. Just got the text, bambi on its way. I'll be opening some wine

#32 Gaz_1989

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Posted 18 February 2016 - 09:52 pm

Good stuff Jok. I might arrange a trip up around about the time your venison pies are ready 😆
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#33 jok

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Posted 18 February 2016 - 10:07 pm

Would be nice to get Terryd here as well. Right food and drink fest

#34 Gaz_1989

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Posted 18 February 2016 - 10:12 pm

Would be nice to get Terryd here as well. Right food and drink fest


Sounds good to me Jok

#35 jok

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Posted 01 March 2016 - 10:08 am

Trying something different. Pigeon breasts marinaded in olive oil, quince jelly, Moroccan dip salt and black pepper. When it's time for loading the pies I'm going to try layers (vertical) starting with the breast meat, avacado,breast meat etc. Now I know that with the quince and avacado it's going to be sweet but think I'll be ok. Thing is, with us not doing the rabbits now pigeon meat has to be used. Any other ideas you guys?
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#36 terryd

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Posted 01 March 2016 - 06:11 pm

will be interesting pies jok. I struggle with pigeon and undecided how best to cook it. I have tried flash frying so its quite rare and tender then gone the other way and made a pie but cooked the whole bird for a couple of hours so its very tender 



#37 jok

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Posted 02 March 2016 - 03:35 pm

Well Terryd. As I mentioned previously, my wife's mum was full Greek. RIP. Any game dishes went with her approval. Now pigeon was No.1. Start with the whole bird, plucked and dressed properly. One generous sized onion, half a leek, pared carrot, (not too much), clove of garlic, virgin olive oil, black pepper and salt. The onion and leek should be lightly cooked in the oil for about 10 mins constantly moving them, add the garlic (crushed) and the carrot salt and pepper. Another 10 mins. The pigeon should be breast down, first one side then the other for at least 15 mins a side. Add a tin of Italian style tomatoes and simmer for as long as it takes the fluids to reduce to nearly nothing. Your meal is ready. Half a cup of long grain rice and serve. If your bird is done to perfection the legs will simply fall away fro the carcass. Glass of nice white wine and away you go. Incidentally, I' m having the pigeon with avacado and boiled egg pie for my dinner in about 2 hours time. Will let you know outcome.
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#38 jok

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Posted 02 March 2016 - 06:01 pm

Terryd. Go for it son. Flipping beautiful. I've kept one back for gaz_1989 who's collecting his new ferret box this weekend. I'll let him tell you good or bad. Jok.

#39 terryd

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Posted 02 March 2016 - 09:47 pm

sounds good to me jok  :thumbs:  just waiting to home in on some pigeons so i can get the decoys out 



#40 kenj

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Posted 03 March 2016 - 06:22 pm

That venison, tuna and shrimp pie looks the business. Unfortunately I can only shoot rabbits.



#41 Gaz_1989

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Posted 04 March 2016 - 06:17 pm

Well my 3 pies off Jok are in the oven. 2 x mixed meat and 1 x pigeon, egg and avocado as Jok posted above.

I will update you all in half an hour. Shame I can't wash them down with a nice bottle of red wine. Work after 😫

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#42 terryd

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Posted 04 March 2016 - 06:30 pm

Dam they look good 



#43 jok

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Posted 04 March 2016 - 06:30 pm

Kenj. It definitely is worth the bother. Go for it son. Reef and beef.Mmmmm

#44 Gaz_1989

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Posted 04 March 2016 - 07:02 pm

They were bang on Terry.

The pigeon, avocado and egg was different for sure but in a good way. Not like anything I've had before. Very nice indeed.

Thanks again Jok.

#45 BGD

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Posted 13 March 2016 - 11:50 pm

Well Terryd. As I mentioned previously, my wife's mum was full Greek. RIP. Any game dishes went with her approval. Now pigeon was No.1. Start with the whole bird, plucked and dressed properly. One generous sized onion, half a leek, pared carrot, (not too much), clove of garlic, virgin olive oil, black pepper and salt. The onion and leek should be lightly cooked in the oil for about 10 mins constantly moving them, add the garlic (crushed) and the carrot salt and pepper. Another 10 mins. The pigeon should be breast down, first one side then the other for at least 15 mins a side. Add a tin of Italian style tomatoes and simmer for as long as it takes the fluids to reduce to nearly nothing. Your meal is ready. Half a cup of long grain rice and serve. If your bird is done to perfection the legs will simply fall away fro the carcass. Glass of nice white wine and away you go. Incidentally, I' m having the pigeon with avacado and boiled egg pie for my dinner in about 2 hours time. Will let you know outcome.

 

Will be trying this next time I've got a couple of pigeons, sounds fecking brilliant :thumbs:


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