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Country living, Country style, Ethical meat, Hunting, Jakt, Japanese cooking, Local business, Nature, Partridge, Partridge recipe, Pheasant, Pheasant recipe, Pigeon recipe, Ramen, Recipe, Wild fowling, Wild meat, Wild recipes, Wilderness, Wingshooting -

If you absolutely love Korean or Japanese street food and are craving a fake-away without the takeaway guilt, try these crispy partridge bao buns! Made with absolutely delicious and healthy partridge breasts, each mouthful is delicious. Perfect for a night in and the kind of sharing food where each person can build their own bao bun to their liking!  Equipment: You can use a food processor to make the sticky Korean sauce. You'll need a steamer to steam the bao buns with.  Ingredients:  Partridge marinade:  6 partridge breasts cut to bit size pieces 150ml of buttermilk  ½ tsp salt ¼ tsp pepper ¼ tsp garlic powder...

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Country living, Ethical meat, Hank Shaw, J Boult Designs, Japanese cooking, Pigeon recipe, Ramen, Recipe, Scotland, Scottish, Shooting, Wild food ramen, Wild fowling, Wild meat, Wild recipes, Wingshooting, Wood pigeon -

This is a delicious, spicy and nourishing noodle soup to have. It's so hearty, perfect for winter evenings in front of the fire. I love using wild ingredients like the delicate wood pigeon and hearty venison or duck stock. If you'd like to learn how to make your own wild game stock there's a recipe here.  Serves 2 people  Ingredients:  Coconut oil 200g ramen noodles  2 wood pigeon breasts  1 tablespoon of gochujang paste 1 teaspoon of soy sauce  3 garlic cloves chopped  1.5cm piece of ginger finely chopped  200g of oyster or chanterelle mushrooms (or button mushrooms) loosely chopped [you...

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