Allow 4 breasts each for a hearty portion.
Cut the pigeon breast up lengthways, as thin as you can.
Put about an egg cup full of flour into a good sized bowl and add black pepper, 1-2 tspn cayenne pepper and 1-2 tspn smoked paprika.
Drop in the pigeon and fully coat with flour. remove from the flour. as the flour starts to absorb, return to the flour and recoat.
Do this 3-4 times, the more flour coating, the better the end texture. Add more flour in needed. Using a small amount at first is so that you don't need to use a kilo of seasoning in the first place.
Chop up a whole bunch of spring onions including the tails and one pepper. (per 4 breasts)
Heat 3-4 tbsp. sunflower oil until REALLY smoking. Drop in pigeon and keep it moving and turning until it starts to crisp up.
Then add 2 tbsp. of jack daniels glaze per portion into the pan and coat the meat.
Straight after, add the chopped pepper and onions and fry for another 3-4 mins.
Turn out into a serving dish and sprinkle with sesame seeds, if you're as gay as I am.
Bloody handsome in a buttered, crusty white baguette.
Enjoy
NOTE. I'm not gay.
