Author Topic: Pigeon Pitta Pockets.  (Read 2226 times)

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Offline Gambo

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Pigeon Pitta Pockets.
« on: March 07, 2012, 10:51:01 PM »
I saw this recipe on an episode of River Cottage, and it remains on of my fave ways to turn a few pigeon breasts into a quick and easy light bite.

INGREDIENTS

Equal quantities of...

The breast meat from one pigeon, cut into thin strips or pea sized cubes.

Diced onion

Chopped mushroom

Frozen peas

One pitta bread


METHOD

Start to fry off the onion in a wok, then add the pigeon meat. After only a minute or so add the mushrooms, and in the last 30 seconds add the frozen peas (about 2-3 minutes total cooking time).

Pour all this into a lightly toasted pitta bread envelope (Kebab style), add a splash of balsamic vinegar, a sprinkling of salt, and devour. Yum.


You could tweak this recipe to however you want, by adding ginger, chilli's, lettuce or whatever takes your fancy...but remember that pigeon tastes best when it is accompanied with whatever food it scoffs itself.