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Serves: 4
Prep 20 mins
Cook 2 hours (24 hours)
Cut into slices and serve with buttered toast
INGREDIENTS:
4 pigeon breasts
375 g pork sausage meat
125g streaky bacon
1 orange grated rind and juice
pinch dried thyme
1 bay leaf
2 tbspn brandy
2 cloves garlic
½ tspn ground nutmeg
2 shallots finely diced
1 egg
METHOD:
Slice the breasts into fingers and leave to marinade in orange juice, rind, brandy and garlic. Preheat oven to gas 3,160C, 325F. Chop bacon into thin strips and add to pork sausage meat with shallot, nutmeg, thyme,egg and seasoning.
Mix together thoroughly. Grease a 500g loaf tin and put a layer of pork mixture into it; then a layer of pigeon fingers, continue making alternate layers finishing with a layer of pork. Put the bay leaf on top and cover tightly with foil. Stand the tin in a baking dish and surround with boiling water; bake for 1''4 hours.
Leave to cool with a weight on top of it. Do not turn out of tin until 24 hours later.
Prep 20 mins
Cook 2 hours (24 hours)
Cut into slices and serve with buttered toast
INGREDIENTS:
4 pigeon breasts
375 g pork sausage meat
125g streaky bacon
1 orange grated rind and juice
pinch dried thyme
1 bay leaf
2 tbspn brandy
2 cloves garlic
½ tspn ground nutmeg
2 shallots finely diced
1 egg
METHOD:
Slice the breasts into fingers and leave to marinade in orange juice, rind, brandy and garlic. Preheat oven to gas 3,160C, 325F. Chop bacon into thin strips and add to pork sausage meat with shallot, nutmeg, thyme,egg and seasoning.
Mix together thoroughly. Grease a 500g loaf tin and put a layer of pork mixture into it; then a layer of pigeon fingers, continue making alternate layers finishing with a layer of pork. Put the bay leaf on top and cover tightly with foil. Stand the tin in a baking dish and surround with boiling water; bake for 1''4 hours.
Leave to cool with a weight on top of it. Do not turn out of tin until 24 hours later.
