Method for pigeon
- Preheat the oven to 180C/Gas 4.
- Season the crowns, then rub with butter and mace and allow to sit for 30 minutes.
- Heat a frying pan until hot, add the oil and sear the breasts on each side.
- Place in the oven and roast for 12-15 minutes.
- Remove from the oven and leave to rest for 5 minutes.
- Pour out the excess fat from the roasting pan, then add the shallots and sweat for 2 minutes.
- Add the vinegars, bring to the boil and reduce by half.
- Add the stock and reduce by 1/3.
- Add the butter and season.
- Slice the pigeon off of the bone.
- Strain the sauce into a clean pan, and use half to baste the pigeon.
- Add the parsley and chervil to the rest of sauce
- Method for potatoes
- Preheat the oven to 200C/Gas 6.
- Cut the potatoes into 3cm/1¼“ cylinders and slice very thinly.
- Mix with the clarified butter and season with salt and black pepper.
- Heat a 15cm/6” diameter frying pan and lay the potato slices overlapping into the base of the pan.
- Repeat for around 3 layers, then cook until the potato slices are coloured.
- Place in the oven for 10 minutes.
Morganton, NC. Pigeon Forge, TN. M Mace. Brittany Nichole Mace. Stephanie Alicia Mace. Steven Douglas Mace. Cody Nelson Mace III. Alice Keller Mace. Iva C Mace. Chris Nelson Mace. Kim Pendley Mace. Show all locations and family. The Silver Pigeon I Sporting is built on the legendary 686 action, a long-standing favorite among hunters and competitive shooters. It features two conical locking lugs at mid-action, right between the barrels, giving it great locking strength and durability while keeping the action’s profile considerably lower.
Method for peas
- Heat a pan of water until boiling then add the spring onions and blanch for 1 minute.
- Drain and refresh.
- Heat a frying pan until just warm and add the butter, peas and spring onions.
- Cook for 2 minutes on a gentle heat.
Pigeon Macedonian
To serve
Macedonian Pigeon Breeds
- Turn potato cake onto the centre of the serving plate.
- Place the peas in the centre of potato.
- Place 3 pigeon breasts on top of the spring onions/peas.
- Pour the sauce over and serve.