Hi Brent.
Yes i think you might be on the right track it would better to put the hands
up for the US ARMY than the REDS.
All the best Dave :bigbye:

David, German POW losses from starvation are well documented. Soviet POW losses from starvation are similarly shocking.

Hi David,
Have to ask, did you eat the wood pigeon? My dad would shoot them and my mom would make either pigeon soup or cook them in a pressure cooker. Great eating.

They can be difficult to shoot and tough as nails to bring down. Saw my dad kill two with a single shot. Wish I could shoot half as well as he did!

That is a really nice looking Parker.

A 1/2 frame is on my wish list.

All the best,

Merv

Hi Merv.
Yes i did eat that pigeon and very nice it was to. Did you live in the UK as the wood pigeon is not a US bird i like the sound of the soup is it good ?. Hope you get your 1/2 frame gun some day.
All the best Dave.

Dave,

I did my fair share of pigeon shooting in England. I was just starting to cook in earnest. Being a single man and taking my girlfriends out all the time was cutting into my cartridge and whisky money. I picked up a copy of Cookery Year from the Readers Digest store at Berkeley Square. It containes a delicious recipe for pigeon with lemon forcemeat balls. It is great for a large number (60) of dove as well. I always sugest we cook the pigeon from live bird shoots, but for some reason it is frowned upon.

Harry

Hi Harry.
Yes Harry please eat these live shoot pigeons to throw them away would be
a waste of good food cooked right pigeons make good eating.
Can you post the recipe on this forom it looks good.
All the best Dave.:bigbye:

I'll try to remember when I go home. It is a long slow cook you can put on the stove and not worry about and enjoy your guest. Meat falling off the bone.

Harry

Although I have never attended a live pigeon shoot, my vote (if there is a vote) would be consume the birds afterwards. Makes for one less PETA argument - unless the aim is world vegetarianism.
Cheers,
Jack

What I do to make this work for me is make enough roux to cover the birds. I will reserve a good portion of the bacon fat and add more flour as well as add more hot chicken stock. Another hint is to buy the onions frozen. This will greatly reduce the preperation time. We in the USA do not have to remove the rind from the bacon. The forcemeat balls are worth the effort. You will need to ask the butcher for shredded beef suet and do this in advance as he may have it or will tell you when he will. Bon Appetit....

Harry

Keep right clicking on the image and it will become large enough to read.

I just about double the cooking time before adding the mushrooms, etc.

Harry