Friday, 2 October 2009
Pot-roast Pigeon with Luganega Sausage [#160]
One of the joys of the Aldeburgh Food Festival was that it was held during the season for a lot of game birds (no jokes about me being a game bird, please!). We were able to get hold of a couple of partridges, now safely in the freezer, and also some dinky woodpigeon breasts just right for this recipe. The Wild Meat Company in Suffolk has the most wonderful supplies, and prepares them for the cook beautifully. Procuring fresh bay leaves was more problematic, and I must offer apologies to the stand at the festival selling herb plants - one of your bushes is short a couple of leaves......sorry! The Luganega Sausage was also a wee bit problematic, not because they weren't available, but rather the sausage supplier at the festival had run out!! So, we went with Nigel's alternative of good chipolatas from the stall instead, Proctor's of Ipswich. This was a rich and tasty way of cooking pigeon, although I would shorten the cooking time if I do this again. Lovely with creamy mash and local Suffolk Kale, though, and a good bottle of Chianti. Sorry for the stock photo.