Remove the feathers from the breast area. Stir to mix well.

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Pigeon Breast Recipe by Zuzana Gresova A delicious Pigeon breast with ginger lemon and mash by one of our Facebook competition Pan-fried Pigeon with Cranberry Soy and Parsnips Recipe A delicious and imaginative way you can use your leftover cranberry sauce this Christmas with.

Pigeon breast recipes. If you have whole pigeons do not worry filleting the breasts is really easy. Scatter over the mushrooms and fry for 3-4 mins until softened then add the spinach season and splash in the vinegar. Plucking and breasting a woodpigeon Plucking the breast of the bird is one of the options for removing the main meat with the skin on.

Add the pigeon breasts onion apple carrot and sage to a casserole dish and pour in the chicken stock. Make an incision with a sharp knife very close to the breast bone then gently prise the meat off using the knife. Heat the vegetable oil in a frying pan season the pigeon breasts and quickly brown and seal them in the oil.

Turn the heat up to high and stir-fry until the spinach is wilted. Finely slice the pigeon breasts arrange over the spinach. Its important that you.

Cook in the oven for one hour and forty-five minutes. Make sure you remove enough feathers so the entire breast is clear then use. Divide the spinach mixture between the fried bread slices.

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