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A Joy To Be Out


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It`s raw ffks :bad:

 

Yak !

It's rare you fanny! Haha....

 

.....that's how we roll in my house ;-)

 

It is no more, it is an ex Yak, shot, disembowel and more, dipped on heat, eaten, digested and discarded, IT IS NO MORE like Monty Python Parrot.

 

Looks delicious Accip74

 

All the very best

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What a cracking read! Well done, well shot and well written Mark . :thumbs:

 

Your dog Kaiser looks a champion! Beautiful dog to watch at his work. I love to be out for decoying woodpigeon when the corn and barley starts coming through and especially at the end of harvest time. One of my very favourite times of the shooting year. A dog like him would make a wonderful companion to be out all day till nightfall with. :yes::D

 

As a simple chef, I love a simple breakfast my dad used to make after a dawn/first light shooting session. A couple of rabbit legs and woodpigeon breast, rolled in a little flour and panfried in bacon fat, a rasher of back bacon or two, some mushrooms and a couple of nice tasty free-range eggs. Pot of Yorkshire tea!

 

Now't like it on a morning after an early dawn foray out.

 

Love to read of more trips like this on woodies.

 

All the best.

Simon

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What a cracking read! Well done, well shot and well written Mark . :thumbs:

 

Your dog Kaiser looks a champion! Beautiful dog to watch at his work. I love to be out for decoying woodpigeon when the corn and barley starts coming through and especially at the end of harvest time. One of my very favourite times of the shooting year. A dog like him would make a wonderful companion to be out all day till nightfall with. :yes::D

 

As a simple chef, I love a simple breakfast my dad used to make after a dawn/first light shooting session. A couple of rabbit legs and woodpigeon breast, rolled in a little flour and panfried in bacon fat, a rasher of back bacon or two, some mushrooms and a couple of nice tasty free-range eggs. Pot of Yorkshire tea!

 

Now't like it on a morning after an early dawn foray out.

 

Love to read of more trips like this on woodies.

 

All the best.

Simon

Well said and well proclaimed pianoman. Simplicity Simon, a way of life that to my mind brings the most satisfaction, and is the most overlooked in to days world. For me it is just one more reason that I like to frequent The Hunting Life. Most I can see here are of the same ilk, and come across as we would say in our day, off good stock.

 

All the very best to you and Helen

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Nice one Mark. I tend to fry my pigeon breasts in garlic butter for a min either side then leave for 8-10 mins on very low heat in the oven.

Very tasty and tender

I agree mate :thumbs:

 

I cooked my last one in olive oil, skin on but, the lucky mutts got most of it as a treat :rolleyes:

 

 

Mark - post that recipe up mate, I'd love to give it a whirl :good:

 

Pigeon & Bacon Pasties

( pigeon meat and bacon are a lovely combination)

 

Here you go Jon,

 

2 Pigeons so -( 4 breasts)

3 slices fat free bacon ( not smoked)

half a small swede cubed ( half cm cubes)

2 carrots chopped into small cubes.

2 spring onions chopped finely

pack of puff pastry

 

 

Fry pigeon strips to seal.

Fry bacon, then chop up and mix in a bowl with the pigeon.

Fry veg` up until semi raw then mix with meat and bacon.

Season meat and veg` and then give a good pinch of oregano.

Add the spring onion, mix well, then leave to go cold.

 

Make circles of flaky pastry, fill with the filling, fold the pastry and crimp the edges.

Add egg wash to the pastry with a brush.

" Make sure" you put a small slit in each pastie to allow steam to escape.

 

Cook in the oven - gas mk 5 for approx.` 20- 25 min`s.

Turn heat off and allow the pasties to stay in the hot oven a further 10 min`s or there abouts.

 

 

Try these lads - every time I make them they all get wolfed.

 

atb Mark

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Nice one Mark. I tend to fry my pigeon breasts in garlic butter for a min either side then leave for 8-10 mins on very low heat in the oven.

Very tasty and tender

I agree mate :thumbs:

 

I cooked my last one in olive oil, skin on but, the lucky mutts got most of it as a treat :rolleyes:

 

 

Mark - post that recipe up mate, I'd love to give it a whirl :good:

 

Pigeon & Bacon Pasties

( pigeon meat and bacon are a lovely combination)

 

Here you go Jon,

 

2 Pigeons so -( 4 breasts)

3 slices fat free bacon ( not smoked)

half a small swede cubed ( half cm cubes)

2 carrots chopped into small cubes.

2 spring onions chopped finely

pack of puff pastry

 

 

Fry pigeon strips to seal.

Fry bacon, then chop up and mix in a bowl with the pigeon.

Fry veg` up until semi raw then mix with meat and bacon.

Season meat and veg` and then give a good pinch of oregano.

Add the spring onion, mix well, then leave to go cold.

 

Make circles of flaky pastry, fill with the filling, fold the pastry and crimp the edges.

Add egg wash to the pastry with a brush.

" Make sure" you put a small slit in each pastie to allow steam to escape.

 

Cook in the oven - gas mk 5 for approx.` 20- 25 min`s.

Turn heat off and allow the pasties to stay in the hot oven a further 10 min`s or there abouts.

 

 

Try these lads - every time I make them they all get wolfed.

 

atb Mark

 

A feast for the eyes and when made and cocked for the body and soul Mark. I have no doubts MMMMMMM In the words of the 1972 Hitchcock film Frenzy.

 

Lovely! Lovely! Lovely! Lovely!

 

All the very best to you and yours mate

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Nice one Mark. I tend to fry my pigeon breasts in garlic butter for a min either side then leave for 8-10 mins on very low heat in the oven.

Very tasty and tender

I agree mate :thumbs:

 

I cooked my last one in olive oil, skin on but, the lucky mutts got most of it as a treat :rolleyes:

 

 

Mark - post that recipe up mate, I'd love to give it a whirl :good:

Pigeon & Bacon Pasties

( pigeon meat and bacon are a lovely combination)

 

Here you go Jon,

 

2 Pigeons so -( 4 breasts)

3 slices fat free bacon ( not smoked)

half a small swede cubed ( half cm cubes)

2 carrots chopped into small cubes.

2 spring onions chopped finely

pack of puff pastry

 

 

Fry pigeon strips to seal.

Fry bacon, then chop up and mix in a bowl with the pigeon.

Fry veg` up until semi raw then mix with meat and bacon.

Season meat and veg` and then give a good pinch of oregano.

Add the spring onion, mix well, then leave to go cold.

 

Make circles of flaky pastry, fill with the filling, fold the pastry and crimp the edges.

Add egg wash to the pastry with a brush.

" Make sure" you put a small slit in each pastie to allow steam to escape.

 

Cook in the oven - gas mk 5 for approx.` 20- 25 min`s.

Turn heat off and allow the pasties to stay in the hot oven a further 10 min`s or there abouts.

 

 

Try these lads - every time I make them they all get wolfed.

 

atb Mark

Cheers Mark :thumbs:

 

That sounds really nice.

 

I'm tempted to chuck some bread on the shed roof :whistling::laugh:

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