RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Barbequed Wood Pigeon

Pomegranite molasses is the juice of pomegranite seeds, reduced until it becomes a thick, dense syrup. It has a wonderful sweet and sour flavour that goes very well with game.

Serves 2

Ingredients

 Barbequed Wood Pigeon

8 wood pigeon breasts

For the marinade:
1 clove garlic, crushed
2 tbsp pomegranite molasses
2 tbsp olive oil
1 tbsp chopped rosemary
Ground black pepper

Method

1. Mix together all the marinade ingredients in a bowl. Add the pigeon breasts and coat well in the marinade. Leave for at least an hour.
2. Thread the breasts on to skewers and season well. Grill over a high heat until brown and caramelised on the outside and slightly pink in the middle. This should take only 2 or 3 minutes on each side.
3. Serve with a bitter leaf salad with walnuts.

Ingredients to buy

ProductPrice  
Coney and Doos Box (Rabbits and Pigeon) 1x Coney and Doos Box (Rabbits and Pigeon)
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 £ 46.00    Buy

 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.