This one makes a nice snack or goes well with fries and mayo.
Ingredients:
4 pigeon breasts
1 egg
Flour
1 tsp smokey paprika
1 tsp black pepper
1 tsp garlic salt
1 tsp onion salt
1 tbs mixed herbs
Brown paper bag
Method:
Put the pigeon breasts into the fridge, ideally over night to firm up.
When thoroughly chilled, slice as thinly as possible.
Heat up a deep fat fryer or shallow fry pan with oil to medium to high heat (170ish)
Beat the egg and individually coat the slices in egg before dusting in flour.
When the fat is ready drop the pigeon slices in.
Whilst frying place all the spices and seasoning into a brown / grease proof bag and shake well.
When the pigeon pieces are golden brown, drain and place immediately into the bag and shake vigorously.
Take the pieces out of the bag, leaving the unused spices.
Serve on their own with a mayo dip as a snack, or with a pile of fries as a good nosh up.
They also go really well, again served hot, in a well buttered fresh, crusty roll.
Yummers.
