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Pigeon Pittas with Pea and Peppercorn Purée

This is a way of serving up pigeon kebab style. Apart from being wonderfully alliterative, it’s very tasty. Incidentally, if you take the breasts off pigeons you have shot yourself, or bought whole, never throw away the carcasses. Roasted, they make excellent stock.




This recipe is from 'The River Cottage Cookbook' special edition. Published by Harper Collins. RRP$59.99.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pigeon Pittas with Pea and Peppercorn Purée.


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