Originally Posted by Teddybleads:
“Wow, I'm suitably impressed that you're going to butcher yourself. Good luck.
As for storage I think a good few days in the fridge if you're not going to hang it first. There's not a lot of fat on pigeon which is usually the first thing to go off in meat.”
I think that depends how well it goes as to whether it's the pigeon that gets butchered or me!
Cheers, I didn't get a chance to do it last night so I'm having a go tonight. A couple of my mates have been horrified when I've told them about it, where the hell do they think meat comes from? I don't see the big deal.
Providing I get a couple of decent breasts from it I'm going to do it with some mixed mushrooms, celeriac mash and a red wine sauce.