by mathspete » Tue Nov 19, 2013 12:11 pm
Either of those methods is fine for cooking pigeon, or simply drop the whole bird into a pan of spuds, carrots, onions, pearl barley, lentils and other veg then pick off the meat once cooked, dice it and drop it back into the stew. Serve in a bowl with warm crusty bread, Mmmmmm.
Don't overcook or you'll have to pick out the bones, the carcass can be used for fox bait
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