Dog Posted 3 October, 2009 Share Posted 3 October, 2009 Remove the breast, slice into finger size pieces, toss into flour and black pepper, pan fry in a little olive oil until brown, about 4 mins. The breast must be pink and bloody on the inside like liver. Serve with English mustard and a glass of red wine. Bob's your uncle, beautiful!! Better than any steak and it's free. Link to comment Share on other sites More sharing options...
Mustapha Fag Posted 3 October, 2009 Share Posted 3 October, 2009 pikey Link to comment Share on other sites More sharing options...
Master Bates Posted 3 October, 2009 Share Posted 3 October, 2009 Not a pikey. Badger tikka masala is also nice. http://www.squidoo.com/southernroadkillcooking http://www.associatedcontent.com/article/341991/cooking_road_kill_food_and_nutrition.html?cat=5 Link to comment Share on other sites More sharing options...
hamster Posted 3 October, 2009 Share Posted 3 October, 2009 I still have my Grandad's certificates from when he used to race pigeons. Therefore I find pigeon recipes distasteful. Link to comment Share on other sites More sharing options...
bridge too far Posted 3 October, 2009 Share Posted 3 October, 2009 He'll be looking to cook hamsters next! You'd better watch out! Link to comment Share on other sites More sharing options...
Jillyanne Posted 3 October, 2009 Share Posted 3 October, 2009 (edited) SAD. Trying to be controversial as usual - also copied from SK. Edited 4 October, 2009 by Jillyanne Link to comment Share on other sites More sharing options...
hamster Posted 3 October, 2009 Share Posted 3 October, 2009 Dog, you ain't got a recipe for hamster jam have you? Link to comment Share on other sites More sharing options...
Saint in Paradise Posted 4 October, 2009 Share Posted 4 October, 2009 Not quite a recipe http://www.greatgamesexperiment.com/game/hamster . Link to comment Share on other sites More sharing options...
mack rill Posted 4 October, 2009 Share Posted 4 October, 2009 Remove the breast, slice into finger size pieces, toss into flour and black pepper, pan fry in a little olive oil until brown, about 4 mins. The breast must be pink and bloody on the inside like liver. Serve with English mustard and a glass of red wine. Bob's your uncle, beautiful!! Better than any steak and it's free. Very nice, er just don't try it on the Woody's that live in the city(rats with wings) there's a good Dog! Link to comment Share on other sites More sharing options...
Deppo Posted 4 October, 2009 Share Posted 4 October, 2009 I knew this would be a Dog thread from the title. Link to comment Share on other sites More sharing options...
Dog Posted 4 October, 2009 Author Share Posted 4 October, 2009 I still have my Grandad's certificates from when he used to race pigeons. Therefore I find pigeon recipes distasteful. Did he ever win ? Link to comment Share on other sites More sharing options...
Red&White Posted 4 October, 2009 Share Posted 4 October, 2009 A frind of mine persuaded me to try some wood pigeon ( took a few beers ! ) cooked very in a very similar way..........have to say it was bleedin lovely ! Link to comment Share on other sites More sharing options...
hamster Posted 4 October, 2009 Share Posted 4 October, 2009 Not quite a recipe http://www.greatgamesexperiment.com/game/hamster . I am touched that you (obviously) searched extensively for that info. Did he ever win ? He was a champion (said with a norhern accent) pigeon racer, thanks for asking. Nan used to have a right old time of it coaxing him down from their roof sometimes. Link to comment Share on other sites More sharing options...
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