craigmosley
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| Sat Mar 24, 2007 10:50 pm Wokked Pigeon |
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Wokked Pigeon
8 Pigeon breasts
Butter for frying
4oz (125g) Oyster Mushrooms (or ordinary mushrooms) finely chopped
1 teaspoon Redcurrant jelly
2 or 3 shakes of Soy sauce
1 shake Lea & Perrins Worcestershire sauce
Salt & Pepper
Quater of a pint (150ml) Single cream
Cut the pigeon breasts in to thin strips lengthways.
Heat the butter until foaming then add the pigeon strips and cook for a few seconds stirring furiously.
Add all the other ingredients, except the cream, cook for a few seconds more and then add the cream.
Scrape all the nice brown bits off the pan and serve with rice or on a pieces of thick buttered toast. |
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