Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pigeon Pate.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pigeon Pate.

    Post  Admin on Sun Feb 19, 2012 10:17 pm


    10 pigeon breasts.
    12 fresh sage leaves.
    7oz chicken livers.
    a splash of sherry vinegar.
    1 tablespoon brandy.
    7oz butter.
    4fluid ounces double cream.


    Heat the butter in a pan, until it starts frothing.
    Throw in the breasts and chopped sage leaves.
    cook breasts for 2 minutes on each side.
    take breasts out of pan and allow to rest.
    cook chicken livers2-3 mins.
    pour brandy and splash of sherry vinegar into pan.
    chop pigeon breasts into four bits and along with chicken livers, and liquid out of pan put into liquidiser.
    Whizz up till really fine.
    pour cream into the mixture, and stir in.
    Place into small dishes allow to cool. I find the chinese sauce containers are very good.
    Chill and serve up with french stick and home made piccalili.

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