|
By *im53Man
over a year ago
Boldon |
"Pigeons take for ever to pluck and little meat on them. Much more on a turkey you know. "
dont pluck them just gut them then skin them far easer
or cover with thick pastery when done peel off pastery with all the feathers and discard |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ouvakMan
over a year ago
clacton on sea |
to make the plucking of pidgeons easier drop into boiling water for about 2 mins, thus scolding the skin and releasing the feathers, cooked in read wine with herbs of choice and they are great |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic