Author Topic: Woodpigeon Stroganoff  (Read 1748 times)

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Offline Gambo

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Woodpigeon Stroganoff
« on: April 03, 2013, 02:08:35 PM »
The following is based on an Ian Barnett recipe pilfered from a recent Airgun Shooter magazine article.


3 Woodpigeon breasts (6 medallions)

2 red peppers

1 red onion

1 packet of Stroganoff sauce mix

Half a punnet of mushrooms

300ml of milk

Salt and pepper to season

Half a cup of easy cook rice per person

2 tablespoons of either vegetable or olive oil


Cut the pigeon breasts into strips, removing any yellow fat. Blend the packet sauce with the milk. Wash and slice the red peppers, finely chop the red onion, and slice the mushrooms. Fill a pot with water (one cupful per person), add a pinch of salt and bring to the boil. 

Heat the oil in a wok and stir-fry the pigeon breasts to seal the meat and brown them off. Add the onions and stir until seared. Now add the mushrooms and peppers and stir-fry for a few more minutes adding some black pepper to season. Pour the sauce over, and bring it down to a simmer.

Cook the rice and the main meal for the same time (about 20 minutes). Makes sure the Stroganoff remains creamy, adding a touch more milk if it starts to dry.

Dish up the rice in a 'nest' shape and pour the Strganoff mix into the centre, garnishing with parsley for presentation (or coriander for presentation and flavour). A few slices of garlic bread (and a large glass of chilled beer) will complement the dish nicely.

Offline shakeysimon

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Re: Woodpigeon Stroganoff
« Reply #1 on: April 03, 2013, 02:41:41 PM »
Yummy  ;D I do like a stroganoff
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