The late Archie Coates was probably the world’s most famous pigeon shot, and his wife Prue, author of several excellent game cookbooks, may well have cooked more pigeons than anyone else. I am indebted to her for this delicious recipe. It is equally good hot or cold. The quantities given for the sauce will make more than needed, so you can have great fun finding other uses for it.
For the sauce, dissolve the sugar in the water and boil for 4 minutes without stirring. In a blender pulverise the ginger, add the honey and process, gradually pouring in the sugar syrup. Blend till smooth. This can be done in advance and kept in the fridge.
Heat the butter in a frying pan till foaming and cook the pigeon breasts for 3 minutes each side. Add
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.