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June 6, 2006

Filed under: Uncategorized — ros @ 12:33 pm


  • 3 pigeon breast halves
  • ground cinnamon
  • white wine for poaching
  1. Dust pigeon lightly all over with cinnamon.
  2. Sear each pigeon breast on a high heat for about 30 seconds on each side.
  3. Put enough wine in a pan to cover the pigeon breasts.
  4. Heat the wine until it is just simmering and poach the pigeon at this temperature for 7-10 minutes.


  • ¼ bottle white wine
  • ½ tablespoon honey
  • rosewater to taste
  • 2 tsp cornflour paste.
  1. Combine ingredients in a saucepan and mix until smooth.
  2. Gently Simmer until the consistency is of double cream.

Serve the pigeon breasts with mint and coriander cous-cous and the sauce.

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