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Pan Fried Pigeon, potatoes and sauerkraut

Joel Radley Functional Nutrition

Joel Radley

Pan Fried Pigeon, potatoes and sauerkraut

Wild Trout, Mashed Potatoes, Foraged Samphire

Prep Time 20 minutes
Cook Time 22 minutes
Servings 1


  • Skillet or frying pan
  • ceramic pot
  • peeler


  • 200-400 grams pigeon
  • 2 Medium Potatoes
  • 2 tips sauerkraut
  • Butter or coconut oil or extra virgin olive oil , beef tallow, for cooking
  • sea salt
  • pepper


  • check pigeon breast for shot peices
  • peel and cut potatoes
  • fry potatoes in oil
  • salt and pepper pigeon
  • sear pigeon breast for 2 minute son each side to ensure its pink in the middle
  • serve with sauerkraut


This is wild meat at its finest, not so gamey, very tasty, a good source of natural protein, potatoes cooked the traditional way, and sauerkraut for vitamin c and digestive power 

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