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WOODPIGEON STROGANOFF
breasts of 2 woodpigeon cut into long 20mm thick strips
1/2 400gm tin of chopped tomatoes
1 medium onion sliced not diced
1 red pepper sliced not diced
1 tbsp of smoked paprika
1 oz of butter
142 ml carton of sour cream
A handful of chopped parsley
1 - Gently sweat the onions and pepper in the butter for 2 minutes then add the paprika and cook until onions are soft.
2 - Increase the heat and when it starts to sizzle add the pigeon strips and fry until all sides are sealed.
3 - Add the tinned tomatoes a little at a time so the pan doesn`t cool too much then add 1/2 the soured cream a little at a time.
4 - Check the pigeon strips are cooked to the doneness you like then throw in the parsley stir and serve with rice and a dollop of sour cream on top.
breasts of 2 woodpigeon cut into long 20mm thick strips
1/2 400gm tin of chopped tomatoes
1 medium onion sliced not diced
1 red pepper sliced not diced
1 tbsp of smoked paprika
1 oz of butter
142 ml carton of sour cream
A handful of chopped parsley
1 - Gently sweat the onions and pepper in the butter for 2 minutes then add the paprika and cook until onions are soft.
2 - Increase the heat and when it starts to sizzle add the pigeon strips and fry until all sides are sealed.
3 - Add the tinned tomatoes a little at a time so the pan doesn`t cool too much then add 1/2 the soured cream a little at a time.
4 - Check the pigeon strips are cooked to the doneness you like then throw in the parsley stir and serve with rice and a dollop of sour cream on top.
