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Marinade
1/2 glass red wine
2 x sliced garlic cloves
1 x sprig rosemary
Ingredients
Breastmeat of 10 pigeons
4 x crushed garlic cloves
Meat from 6 pork sausages
1/2 finely chopped onion
6 x rashers streaky bacon (chopped and browned)
1/4 pint thick, homemade chicken stock (jelly type)
2 x teaspoon fresh rosemary
generous pinch salt
generous grating of black pepper
Garlic is optional.
Firstly I marinated pigeon meat in half class of wine, sliced garlic and a sprig of fresh rosemary overnight. Drain off the marinade then mince the pigeon breast, added it to sausagemeat, bacon, rosemary,onion, salt and pepper in a large bowl. Mixed well by hand and divided mixture into 2 large jars. I added a few tablespoons of stock to each jar and then sealed with lids. Placed in large pan with water half way up jars. Simmer gently for three hours, checking water level occasionally - don't let it boil dry.
After 3 hours, remove and let cool for a while before putting in fridge. I opened one this morning and it's lovely. It might look like Pedigree Chum but it tastes like proper gourmet pate. Apparently it'll keep for 3 months, unopened as the contents are airtight and sterilised after the 3 hours 'canning' process.
1/2 glass red wine
2 x sliced garlic cloves
1 x sprig rosemary
Ingredients
Breastmeat of 10 pigeons
4 x crushed garlic cloves
Meat from 6 pork sausages
1/2 finely chopped onion
6 x rashers streaky bacon (chopped and browned)
1/4 pint thick, homemade chicken stock (jelly type)
2 x teaspoon fresh rosemary
generous pinch salt
generous grating of black pepper
Garlic is optional.
Firstly I marinated pigeon meat in half class of wine, sliced garlic and a sprig of fresh rosemary overnight. Drain off the marinade then mince the pigeon breast, added it to sausagemeat, bacon, rosemary,onion, salt and pepper in a large bowl. Mixed well by hand and divided mixture into 2 large jars. I added a few tablespoons of stock to each jar and then sealed with lids. Placed in large pan with water half way up jars. Simmer gently for three hours, checking water level occasionally - don't let it boil dry.
After 3 hours, remove and let cool for a while before putting in fridge. I opened one this morning and it's lovely. It might look like Pedigree Chum but it tastes like proper gourmet pate. Apparently it'll keep for 3 months, unopened as the contents are airtight and sterilised after the 3 hours 'canning' process.
