Yummmm...


Re hunting: I feel the same, Rosie. I like eating wild game (or managed game, like pheasant and partridge) which has had some quality of life. I'm a great fan of pigeon, too - if you haven't had it, do try some! Most rural butchers will stock it in the game season, so now's a good time. It's cheap as well.

Pigeon is a dark meat, so it's actually quite versatile. Hugh Fearnley Whittingstall recommends it with pease porridge, as pigeons tend to eat a lot of peas which seems to make them go well together...I've just made some pease porridge and I've remembered there are a couple of pigeons in my freezer...

If you manage to get hold of a couple of pigeons, take off the breasts. Fry for a couple of minutes on each side in some olive oil with a bit of crushed garlic (you want it quite rare inside, as it's got little fat and can go tough if overcooked). Take the meat out of the pan and de-glaze with some balsamic vinegar, and reduce till you just have a couple of spoonsful of sticky sauce. Slice the breasts horizontally into half-inch strips and serve on a bed of nice salad (I like rocket for bitterness next to the balsamic). Drizzle the reduction over the top. Bish bosh. Easiest starter in the world, and really delicious.


Anyway...I really like the idea of catching my own food, so going rabbiting or haring with the hawks will be amazing.