General Chat

Yeah, that would do fine. The compressed air type, with a muzzle velocity of 2000 FPS and explosive peas would be the one I recommend.

Or a plastic owl in a strategic place.....or fine netting, the sort you cover your strawberry plants with.

:-)

Morning all :-))))))

Pigeon Pie Recipe

5 fl oz (150 ml) red wine
2 tab!espoons (30 ml) port
6 juniper berries, crushed
2 tablespoons (30 ml) vegetabie oil
4 pigeons
1 oz (25 g) butter
1 tbsp (15 ml) vegetabie oil
1 onion, finely chopped
4 rashers streaky bacon, rinds removed, chopped
12 oz (350 g) chuck steak, trimmed and cut into 1 inch (2.5 cm) cubes
6 oz (175 g) flat mushrooms, thickly sliced
few sprigs of parsley, chopped
1/2 tsp dried thyme
12 oz (350 g) shortcrust pastry
method
1. Mix together wine, port, juniper berries and oil for the marinade and season with freshly ground black pepper. Remove breasts from the pigeons and cut into large pieces. Put into a non-metallic dish, pour over the marinade, cover. Leave in fridge overnight.

2. Melt the butter and oil in a frying pan, add the onion and bacon and fry gently for 5 minutes. Remove with a slotted spoon, reserve.

3. Remove pigeon from the marinade, drain. Reserve marinade. Increase heat and fry the pigeon and the steak in batches, sealing on all sides.

4. Put the pigeon, steak, onion and bacon into a 2 pint (1.25 litre) pie dish and top with the mushrooms. Sprinkle with herbs, pour over the reserved marinade.

5. Roll out the pastry to 1/4 inch (5 mm) thick, put a pie funnel into the dish. Cut a 1/2 inch (1 cm) strip of pastry and place around the edge of the dish. Brush with water and top with the remaining pastry. Use the pastry trimmings to decorate the top of the pie.

6. Bake at Mark 4 (180°C) 350°F for 20 minutes, then reduce the heat to Mark 2 (150°C) 300°F and cook for a further 1 1/2 hours. Cover the pastry with foil if it browns too much during cooking.


So, what time's dinner BC?? ;-)))

Mary xxx

Thank Mary, but dinner is not on for tonight. Have to hang the pesky pigeon when I have scared it to death with my imitation Parrot I have now placed on top of the jasmine.....*roots for pie funnel......

How can anyone sound like a geeky nerd discussing a peashooter ...Eldrick can, now I am a dab hand at getting shut of pigeons :)))

poor lickle pidgeon
wrap it up some pastry and keep it warm

i was only advocating a friendship with said pigeon until you could see the drumsticks were fat enough for dinner. Then catch, despatch, and bake.

You see! You now have a perfectly good pigeon pie recipe.

I remember when we went to the markets and OH bought squabs. He baked them in the oven and at dinner time I sat there looking at these poor little bodies. About the same size as canaries. Could not eat them, no way. Wipes tear away from eye!!

Ooh Pidgeons!!!!!! I have 2 really plump ones sat on the top of the trellis.That is where they have nooky.They look fair worn out lol.