cooked

One thought on “Jane Grigson’s Pigeon with chestnuts and cabbage casserole

  1. Really good comment about how having everything available, all the time more often than not means you tend to go for the same thing, every time. The only comment I would add is about the smell. For me, it didn’t have that waft which made me want to eat it or wish I could taste it in the final product. I was dearly disappointed when the mead robbed us of that with the pheasant. I wouldn’t miss eau de pigeon half as much. It was more an odour (I would italicise if I could here), which seemed to come more from the carcass than the flesh itself. Breasting the bird is the way forward for me too.

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