Author Archives: Editor

Ingredients 4 or 6 pigeon breasts 4 oz. chopped chunky plain bacon or pork 1 large onion 1/2 lb. button mushrooms 3/4 pint dry cider Bay leaf or mixed herbs Method Place the pigeon and bacon / pork in a … Continue reading →

Ingredients 6 pigeon breasts (off the bone, remove shot) 4 fl. oz. red wine Teaspoon mixed herbs Teaspoon salt (level) Teaspoon black pepper (level) 1/2 the weight of pigeon in best quality sausage meat (plain), minced pork or bacon pieces … Continue reading →

Ingredients 2 wild ducks (any variety), oven ready Butter 2 orange quarters Salt and pepper A little port or orange juice (optional) To Garnish Watercress Orange Wedges Method Prepare the ducks and wipe inside and out. Truss lightly in a … Continue reading →