Wild Trout, Mashed Potatoes, Foraged Samphire
Equipment
- Skillet or frying pan
- ceramic pot
- peeler
Ingredients
- 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
Instructions
- 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
Notes
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
