I do like my pheasant quite high

but the pigeon should be cooked as fresh as possible as you will be eating a lot of it almost raw.

Seriously, just try taking one breast off one pigeon, season and sear each side, glass of anything from the Left Bank and you'll never put it in a pie again.

Mallard's a decent enough roast too though again you want it fairly fresh, imho.

Never eaten much teal, and squirrel and rabbit in a pie would be just grand.

Posted By: Old Man, Jan 7, 17:22:46