I first had pigeon when we went out to the restauraunt besides the Theatre Royal in Bath, to celebrate my scholarship. I really like it. I also learnt that small bubbles are a mark of a quality in a Champagne.
The pidgeon breasts were from Coombe Farm.
- The breasts of one pidgeon (two cuts)
- 1 large potatoe, chipped
- 3 Parsnips, chipped
- 3 Carrots, chipped
- 1 sweet potatoe
- 12 rashers unsmoked streaky bacon
- 2 small courgettes
- 1 pear
Chip and microwave potatoes, parsnips, carrots and sweet potatoes.
Fry bacon, with a little chilli oil, to a crisp; put to keep hot in an oven at 120°.
Fry microwaved chips in bacon fat, put in oven on a class dish.
Fry pigeon in chip fat.
Serve on a bed of letuce, corriander and flat parsley. Add four strips of bacon, two pidgeon breasts on top.
Add suffiecient of chips, sweet potatoes, parsnips, carrots and pears.
Don't bother with the pear or the lettuce, neither added anything.
Do again: microwaved parsnips with walnut.
Potatoes chips: microwaved, fried and baked works well.