Wood Pigeon stuffed with Rabbit innards

[hubert hubert]

Wood Pigeon stuffed with Rabbit innards!

I managed to shoot both a woody and a rabbit last night (for the first time) so I decided I'd try and roast the pigeon with a 'stuffing' of rabbit offal. It sounds grim but was actually a delight, a real surprise.

I gutted the pigeon - I'd plucked it in the field and removed the crop already - chopped up a few spring onions, did nothing to the rabbit innards - liver, heart, kidneys - other than separate the wings of the liver from one another (obviously having removed the gall bladder while I was gutting the rabbit) and then mix them with the spring onions; I dribbled a little olive oil on the mixture with a bit of salt and pepper and then stuffed them in the pigeon. I wrapped the bird in foil - after giving it a dribble of the oil plus seasoning too - and then roasted it at about 250 degrees centigrade for about forty minutes. I ended up doing this in my microwave oven (set to convection only) since my proper oven decided to pack up last night. I've cooked pigeon breasts before - mainly grilling and frying them - but roasting the whole bird does seem to produce a better flavour. The rabbit innards were done to a turn and I scoffed the lot with a re-heated butternut squash I'd had left over from the day before. A really enjoyable meal!

More details about the getting of this meal on my blog at http://austeritygrub.blogspot.com/

Cheers all!
HH

[Cligereen]

That has to be about the most gross recipe I've read in a long time! BUT I'm sure it tasted great. I think it's one of those meals that just has to be prepared by somebody else and then served to you.

I love rabbit but I can never eat one I've prepared myself! Just too squeamish I suppose.

[Millymollymandy]

I'm not going to look at any photos and I can't even read the title without feeling But if you'd just said offal I wouldn't have felt like that - I eat liver and kidney.