Stuffed Pigeon Breast Recipe
Serves 4
Address
Crab Farm
Shapwick
Blandford
Dorset
DT11 9JL
Ingredients
8 pigeon breasts
8tsp of garlic cream cheese
50g/2oz flour
1 egg, beaten
Breadcrumbs
Oil
Method
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.
Alternativeley shallow fry in a mixture of oil and butter for three minutes on each side.
All products are from local Dorset farms
and carry the “Direct from Dorset” logo *
* Except for Goat, Wild Boar and Grouse which we source as locally as possible.
Subject to Availability
Prices may vary from those shown on this web site
Orders Phone : 07979 954187
e-mail : christory@crabfarms.co.uk
