Underdog 2,337 Posted May 1, 2016 Report Share Posted May 1, 2016 Meat loaf that is. I do like sliced woodie meatloaf on my sandwich at work. Bread crumbs, onion, four pigeon breasts, black pepper. Grind it all up in a food processor and bake for about forty mins in a small dish. U :-) 3 Quote Link to post
Jonjon79 13,358 Posted May 2, 2016 Report Share Posted May 2, 2016 That sounds like a nice recipe. ....How hardcore is Underdog? - He's plasticuffed those Pigeons 2 Quote Link to post
Underdog 2,337 Posted May 2, 2016 Author Report Share Posted May 2, 2016 That sounds like a nice recipe. ....How hardcore is Underdog? - He's plasticuffed those Pigeons Lol. The whole plantation is cov re ed with them, they held the tree guards to a wooden stake. Handy they are!. U. Quote Link to post
villaman 9,982 Posted May 2, 2016 Report Share Posted May 2, 2016 Pigeon loaf sounds tasty Quote Link to post
The one 8,555 Posted May 2, 2016 Report Share Posted May 2, 2016 Do they work okay like that as decoys ???> Quote Link to post
secretagentmole 1,701 Posted May 2, 2016 Report Share Posted May 2, 2016 Do they work okay like that as decoys ???> Yes for Australian pigeons!!! Quote Link to post
mattwhite 1,993 Posted May 2, 2016 Report Share Posted May 2, 2016 Nice going U. I need to go further afield for some woody shooting, I'm missing it BAD! Quote Link to post
mark williams 7,568 Posted May 2, 2016 Report Share Posted May 2, 2016 Open sights in the dark - Nice shooting U U, you have intrigued me with the pigeon loaf sir, any chance of you putting the recipe up ? atb Quote Link to post
Underdog 2,337 Posted May 2, 2016 Author Report Share Posted May 2, 2016 All I do mate is breast the birds. Get the food processor with the knife thingie fitted. Put a round of bread in and half an onion. Wiss it up. Then add the pigeon breasts, loads of black pepper. Sometimes I add streaky bacon too! Wiss it up until it's a paste and put it in a little oven proof dish. Press it well to loose the voids. Add a little olive oil on top and pop in oven. I cook until no juices and a skewer is to hot to the touch. Let it cool and place on a saucer. Good with sausage meals and gravies or sliced cold. The same thing can make burgers for shallow frying! U:-) Quote Link to post
si brown 8,486 Posted May 2, 2016 Report Share Posted May 2, 2016 need to go out and bag a few woodies now! that recipe sounds lovely cheers u atb si Quote Link to post
Underdog 2,337 Posted May 2, 2016 Author Report Share Posted May 2, 2016 That's the beauty of it si, you have to keep popping out :-) U. 1 Quote Link to post
mark williams 7,568 Posted May 2, 2016 Report Share Posted May 2, 2016 Nice one U. Thank You. Quote Link to post
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.