Six beautiful, freshly, shot pigeons landed on the kitchen table. After plucking (feathers now rotting down on the compost heap) and gutting them, we found that they had been eating beech nuts and beans. They obviously have good taste!
Two were immediately roasted for supper, larded with a few free range bacon rashers and they proved to be first class eating, along with some homemade hedgerow jelly.
The jelly was made a few weeks ago from wild apples, haws, rosehips, sloes and a few blackberries. A dark purple jelly, with a wonderful deep flavour. It is particularly special, as so few jars are made from a large amount of fruit, but it is worth it.
The six livers were quickly whizzed up with some brandy, thyme and rich butter into a pate.
Waste not, want not... The next day the bones were simmered up to make a rich stock for pigeon soup.
The remaining pigeons are in the deep freeze awaiting a pigeon pie.
Email: kilkennyseakale@gmail.com
