heres my favourite one
ingredients
4 small wood pigeons
30 ml (2 tbsp) vegetable oil
25 g (1 oz) butter
450 g (1 lb) onions, skinned and sliced
45 ml (3 tbsp) plain flour
20 ml (4 tsp) french mustard
600 ml (1 pint) light ale
20 ml (4 tsp) soft brown, sugar
30 ml (2 tbsp) vinegar
142 ml (5 fl oz) carton soured cream
200 g (7 oz) can of pimientos, drained and thinly sliced
method
1. Cut the backbone from each pigeon, leaving the rest of the bird whole. Heat the oil in a large flameproof casserole. Add the butter and when frothing brown the birds lightly on all si