Cooking With Game

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    Rolled Pigeon breasts stuffed with stilton.

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    Rolled Pigeon breasts stuffed with stilton.

    Post  Admin on Mon Oct 12, 2015 1:49 pm

    Take two pigeon breasts per person and tenderise the breasts with a meat tenderiser or rolling pin. Wrap them in strong cling film first. When tenderised marinade them in sweet cider for 8 hours in refridgerator.

    take from marinade and dry off in paper towels and spread a even layer about 1/8 ins thick of softened ripe stilton on one side of the breast. Fold or roll and wrap in streaky bacon which has been flattened with a rolling pin.

    Put some olive oil in a pan and heat with a knob of butter and a clove of finely chopped garlic and one medium red onion. Pan fry the breasts for 5 to 7 minutes each side and remove and drain on paper towel. Put in warm oven.

    To the residue of the pan add 1/2 glass red wine and reduce to about 1/3 of its volume and add a **** of butter. Season with salt and pepper to taste.

    Serve breasts and sauce with mashed potato to which a teaspoon of chopped chives have been added and 2 oz of mature cheddar cheese, and baked parsnips.

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