I processed a few birds last Sunday morning.
Duck, Pheasant, Partridge, and Woodpigeon.
I made a democratic decision that we would have Woodpigeon for dinner that tonight.
Using a sharp, pointy knife, cut a pocket into the thick side of each breast.
Cover with cling film.
and use a rolling pin to bash them flat.
This allows them to cook quickly.
Next, garlic and herb cream cheese.
A small teaspoon of cheese in each breast.
Beaten egg, cornflower, breadcrumbs.
Dust each breast in flour, dip in the egg, then into the crumb.
Butter and olive oil in a pan, and lightly fry the breasts, until golden.
Washed down with Ruddles Best.
Woodpigeon cooked like this will rival any gamebird, IMO.
Lots of Brownie points from SWMBO.
Steve.