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Seared pigeon breasts stuffed with sausage meat and pistachios, wrapped in puff pastry, and served with a rich port sauce.
Blanch and braise pigeons in a soy-citrus stock, dry the skin, then deep-fry until crispy. Serve with stir-fried greens.
Roast seasoned squab pigeons served with crispy potato and bacon galettes, tender baby leeks, and a rich mushroom cream sauce.
Succulent squab pigeons encased in a decorative salt crust, served with a rich Madeira sauce and wild mushroom fricassee.