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Chilli Beef (or Lamb) and Pigeon Stew with Carrots...

 
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rabbitwrecker
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Joined: 25 Aug 2013
Posts: 1972
Location: Worthing

PostPosted: Tue Nov 08, 2016 6:53 pm    Post subject: Chilli Beef (or Lamb) and Pigeon Stew with Carrots...  Reply with quote

This is a good one for introducing someone to the delights of pigeon cuisine.  The following recipe is a rough guide only, adjust quantities and ingredients to taste - as you should with any recipe.

You will need...
Diced beef (or lamb).
Breast meat from 2 wood pigeons, (preferably squabs), diced.
2 red onions, finely diced.
2 baking potatoes, diced.
2 large carrots, diced.
3 green chillies, finely diced.
Churrasco chilli sauce.
Meat stock (or 2 'stock pots' - beef, lamb or onion).
Freshly ground black pepper.
Cooking oil.
A very big saucepan.


Method...
Heat the oil and seal the meat.  Add the onion and chillies, soften.  Add the pepper and a good slug of chilli sauce.  Add the potatoes and carrots.  Add the stock (or 'stock pots' and water) to cover the ingredients.  Simmer gently for 3 hours, stirring occasionally and top up the liquid level from time to time.

Serve with warm fresh crusty bread (or garlic bread) and cold beer....

Enjoy..... Very Happy


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