Pigeon burgers in a peppercorn sauce
Explore Recipe For Pigeon Burgers with Shooting UK. Game recipes made simple from pheasant to venison, enjoy flavours inspired by the field.
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Cooking tools:
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Whisk
- Mixing bowl
- Spatula
- Plate
- Stove
- Fine-mesh sieve
Ingredients
- 8 pigeon breasts, minced
- 80g minced pork fat, ideally back fat
- 1 sprig fresh thyme, chopped
- 1 dessert spoon butter
- 1 small onion, very finely chopped
- 1 tsp whole black peppercorns, lightly curshed in a pestle and mortar
- 1 dessert spoon flour
- Handful of chopped flatleaf parsley
- 1 glass good white wine
- 4 dessert spoons Worcester sauce
- Half pint chicken, beef or pork stock (or better still, pigeon stock)
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