Name: Cherry 2006-05-03 9:40
Breast meat of 6-7 pigeons
8 oz Sausage meat
Quarter pint of stock
1 teaspoon mixed herbs
Salt and pepper
Marinade ingredients
Quarter pint red wine
1 onion finely chopped
2 teaspoons mixed herbs
Bay leaf
Pinch of ground nutmeg
Put the pigeon and all the ingredients for the marinade in a bowl. Mix well, cover, and refrigerate for a few days.
Put the pigeon with the marinade and stock in a saucepan and simmer gently for an hour. Drain and mince the meat. Mix with the sausage meat, herbs, salt amd pepper, and enough of the stock to make a smooth moist mixture. Put the mixture into an ovenproof dish that has been buttered, cover, and stick into the oven at 180 degrees for an hour and a half.
8 oz Sausage meat
Quarter pint of stock
1 teaspoon mixed herbs
Salt and pepper
Marinade ingredients
Quarter pint red wine
1 onion finely chopped
2 teaspoons mixed herbs
Bay leaf
Pinch of ground nutmeg
Put the pigeon and all the ingredients for the marinade in a bowl. Mix well, cover, and refrigerate for a few days.
Put the pigeon with the marinade and stock in a saucepan and simmer gently for an hour. Drain and mince the meat. Mix with the sausage meat, herbs, salt amd pepper, and enough of the stock to make a smooth moist mixture. Put the mixture into an ovenproof dish that has been buttered, cover, and stick into the oven at 180 degrees for an hour and a half.