Stuffed Pigeon Breast (serves four)
8 pigeon breasts
8tsp of garlic cream cheese
1 egg, beaten
With a sharp knife, make a pocket in each pigeon breast and insert the cream cheese. Coat in flour, dip in the egg and then cover in breadcrumbs.
Deep-fry the breasts in hot oil for three or four minutes, or shallow fry in a mixture of oil and butter for three minutes on each side.
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