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8
Medium
By Graham Garrett and Cat Black
Published 2015
The spicing on the meat is great with the vinegar, it doesn’t overpower, but adds to it. Once the rest of the game season ends we still have pigeon, and they really good in spring. And nettles are good at the same time
Grind the coriander, cumin, peppercorns, chilli flakes and salt together and rub the mix all over the pigeon breasts. Cook the pigeons, breast side down, in a hot pan in a little oil and a knob of butter, until golden brown. Transfer the pan to 180°C oven and continue to