davyt63 1,845 Posted April 15, 2009 Report Share Posted April 15, 2009 hi every one the pigeons i got the other day with the AAS410K, just had them and WOW!! they were marinated in garlic ,olive oil,red current jelly & balsamic vinegar. pan fried for five minutes in a griddle pan & added the sauce just at the end and here is the pics wish you were here lol mmmmmm NICE!!!!!!!!! and this is the first wood pigeon i have tasted and i must say its a must,stuff giving them to my mate now for his BOP i will just give him the left overs LOL.so the next time you get any try this and i guarantee you will like it. happy hunting davy Quote Link to post
wuzzy 0 Posted April 15, 2009 Report Share Posted April 15, 2009 hhmm sounds nice i,ll try that recipe at the weekend cheers Quote Link to post
Guest Scuba1 Posted April 15, 2009 Report Share Posted April 15, 2009 That is my kind of cooking. Well done. ATB Michael Quote Link to post
shaun sale 0 Posted April 15, 2009 Report Share Posted April 15, 2009 i like jusing the breast to make fajeters i thinks thats how you spell it lol Quote Link to post
davyt63 1,845 Posted April 15, 2009 Author Report Share Posted April 15, 2009 hhmm sounds nice i,ll try that recipe at the weekend cheers THEY WERE LOVELY just a quick fry when i cut the breast open it was pink just right regards davy Quote Link to post
Guest buster321c Posted April 15, 2009 Report Share Posted April 15, 2009 Davy you fat git , they did look real nice though . Quote Link to post
davyt63 1,845 Posted April 15, 2009 Author Report Share Posted April 15, 2009 i like jusing the breast to make fajeters i thinks thats how you spell it lol nice idea Sean, will try that next time.what sauce can you recommend? regards davy Quote Link to post
stealthy1 3,964 Posted April 15, 2009 Report Share Posted April 15, 2009 Pigeon meats nice, shame pigeons arnt a little bigger eh! Quote Link to post
Guest Scuba1 Posted April 15, 2009 Report Share Posted April 15, 2009 Is the second picture the vegetarian version ??? happy hunting Michael Quote Link to post
davyt63 1,845 Posted April 15, 2009 Author Report Share Posted April 15, 2009 Is the second picture the vegetarian version ??? happy hunting Michael LOL no the EMPTY version regards davy Quote Link to post
Guest hyperion Posted April 15, 2009 Report Share Posted April 15, 2009 top stuff davy! pigeon is lush as you now know buddy! next on the menu is collard dove, roll the breast meat in crushed pepper corns then flash fry in a really hot pan and just as its cooked chuck in some wild garlic, young spinach leaves and some red onion then scoff the lot! cheers pete Quote Link to post
Freddy Watts 1 Posted April 15, 2009 Report Share Posted April 15, 2009 Now I am very very hungry. Need to go out and get me some pigeons. ATB Freddy Quote Link to post
davyt63 1,845 Posted April 15, 2009 Author Report Share Posted April 15, 2009 top stuff davy! pigeon is lush as you now know buddy! next on the menu is collard dove, roll the breast meat in crushed pepper corns then flash fry in a really hot pan and just as its cooked chuck in some wild garlic, young spinach leaves and some red onion then scoff the lot! cheers pete will do!! pete Quote Link to post
shaun sale 0 Posted April 16, 2009 Report Share Posted April 16, 2009 i like jusing the breast to make fajeters i thinks thats how you spell it lol nice idea Sean, will try that next time.what sauce can you recommend? regards davy hey matey i jus get the kits from the supermarket and the sauce already in their. but i do also like mint yogot on it the kind you get on kebabs .any they only take afew mins to coock and reali filling my son loves them because he likes to put them together with what he wants so its fun for chilldren to.happy hunting mate. Quote Link to post
Adam-RunningDog 1 Posted April 16, 2009 Report Share Posted April 16, 2009 bigeon breast what a treat i could it eat it eveyr day of the week if they were not so hard to bloody shoot, i like to fry it in butter and sprinkle some curry powder over it hand have it with some chips put it in a stir fry once was gorgeous ! what a lovely tasting meat Quote Link to post
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