Pigeon Recipe

 wild wood pigeon

Stuffed Pigeon Breast (serves four)


8 pigeon breasts

8tsp of garlic cream cheese

50g/2oz flour

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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