Just made this today and it is absolutely knock out.
I have to admit that I made it after talking to Mat Manning about one of his recipes in Airgun Shooter, and thought I could "take it up a notch".
Ingredients:
For the "filling":
4-6 pigeon breasts.
1/2 cup of plain flour
2 tsp smoked paprika
2 tsp pre crushed black pepper
2 tsp salt
1-2 tsp cayenne pepper
1 onion chopping into medium slices (2-3mm thick)
For the "pudding":
Simply make a Yorkshire pupping mix. - James Martins is ace as it uses 8 eggs!!!!!!
Method:
Chop the breast into strips as finely as you can.
Mix the flour and spices together, drop the meat in and coat until there are no more wet spots, (ooh Er)
Get a ht pan with 2 tbs of very hot oil and drop the coated meat in. Brown for just a couple of mins.
With oil heating up in a pan in the oven (250c) make the Yorkie mix.
If making individual puds, divide the pigeon up accordingly.
When the oil is smoking, remove from oven and pour in Yorkie mix.
Then add the pigeon breast evenly into the mixture, add the chopped onions and return to the oven, now turned down to 220c.
Bake until its risen like a bitch and golden brown.
Serve immediately and try and keep the wife off it. Season with a tad off salt and you won't go far wrong.
