METHOD

Airgun World - - A Patrolman’s Pigeon Recipe -

Dice all veg­eta­bles and the slice pi­geon and ba­con. Fry veg for about two min­utes. Add the pi­geon breasts and fry for a fur­ther two min­utes. Add the Ca­jun spice, Worces­ter­shire sauce to the stock. Pour into the meat and veg mix­ture. Sim­mer un­til the pi­geon is ten­der – about 15 mins. In a sep­a­rate pan, cook the rice in plenty of water. Drain rice and then stir gently into the meat mix­ture. Serve with naan or crusty bread and a yoghurt/mint dip.

3. Fry veg for a cou­ple of min­utes.

9. Cook the rice, and drain.

4. Add pi­geon meat and ba­con.

7. Pour stock into pan.

10. Stir into the meat mix­ture.

8. Sim­mer un­til meat is ten­der.

2. Slice the ba­con and pi­geon meat thinly.

1. Dice all veg­gies.

6. Add sea­son­ing to stock.

5. Fry for a few min­utes.

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