Game Meat Selection Box Price: £32.50


This item is not available online.
 
1 x Pigeon Breast (460g)
1 x Partridge Fillet (500g)
2 x Pheasant Breasts (200g)
1 x Guinea Fowl Oven Ready [0.80-0.90kg Each]
4 x Venison Burger (4oz) 
 

Pigeon Recipes

Pigeon Breasts served with Mushroom Sauce on a bed of Wild Rice

Ingredients

(Quantity depends on number of Pigeon breasts and personal taste)

Osgrow Pigeon Breasts (cleaned)

Lemon Juice

Butter

Chili's

Oregano

Black Pepper

Garlic

Fresh Shitake (or other mushrooms)

1 x Cream of Mushroom soup

White Wine

Wild Rice

Method

In a skillet saut the cleaned Pigeon breasts in lemon and butter adding some chili's, oregano, fresh cracked black pepper and garlic to taste. When the breasts begin to brown, add shitake, a can of cream of mushroom soup and white wine then simmer, stirring occasionally. While simmering prepare the wild rice (a brown and wild rice mixture will do). Once cooked, serve the Pigeon breasts and sauce on to a bed of the wild rice.