Beer-Battered Pigeon Recipe

Ingredients 10-15 skinless pigeon breasts 1½ cups all-purpose flour 1 teaspoon baking powder 2 eggs, beaten 1/2 cup cold beer (your preferred brand) 3 cups oil for frying Salt Black pepper Cayenne pepper Flat-bottomed potjie (cast-iron pot) Method Rinse pigeon breasts, pat dry and slice in half, across the grain. In a medium bowl, stir together 1 cup flour, baking powder, salt, pepper and cayenne pepper to taste. Mix in the eggs and beer. Allow batter to stand for 30 minutes. Pour oil into a flat-bottomed potjie or similar heat-retentive cast-iron vessel and heat to 190 degrees C. The oil is hot enough when a one-inch cube of bread takes one minute to turn golden. Place remaining 1/2 cup flour in a small bowl. Coat pigeon pieces in flour, shake off the excess and then dip into the batter. Fry in the hot…

You're reading a preview of

Man Magnum (Digital) - 1 Issue, September 2016

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.