Wood Pigeon Stir Fry
This delicious meat is best served slightly pink and can be fast cooked as whole breast or cut into small chunks for stir fry.
Let's get frying ...
Prepare the breast under running water and inspect carefully for shot. How carefully you inspect the meat will depend upon whether you've ever crunched a tooth on a piece of shot ... it's not good! Once this has happened to you ... trust me, you will inspect game meat very carefully!
Cut up the breast into bite-sized pieces.
Slice up some stir fry ingredients - whatever takes your fancy, although red, green and yellow peppers work very well indeed, as do mild chillis chopped into good slices.
Prepare some "noodles" by julienning complimentary vegetables such as mooli or cucumber.
Using a hot wok, sear the breast pieces and using the fat which renders out to prevent sticking, toss in the vegetables. The wok should be smoking hot.
Serve with a good helping of the juliennes and a generous portion of stir fry over the top. Feel free to use some chilli sauce or a squirt of lemon juice over the top.