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what shall i do?
set the cat on it?
find a gun?
temp it down with nuts?
call will smith?
I think "tempt it down with nuts" can be the only rational answer.
and prepare a suitable sauce
For the marinade
4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts
For the gravy
2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed
For the roasted leeks
12 baby leeks, trimmed
1 tbsp butter
For the wild mushrooms
handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
3. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
4. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.
5. Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
6. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
7. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
8. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.
i really have a pigeon up the chimmeny in my room!
if it goes 'cooooo cooo' one more time. il do something rash.
Sure it's not a thrush?
Skunk Smell Deodorant Recipe
This recipe can be used to bathe animals that have been sprayed by a skunk. Keep it away from your pet’s eyes. It will also remove the odor from clothing. It may damage some fabrics, so use at your own risk. It is always wise to consult your veterinarian if your animal has been exposed to any wild mammals. The veterinarian may want to booster your pet’s rabies vaccination.
Mix all together:
1 quart 3% Hydrogen Peroxide
¼ cup baking soda
1 tsp. Liquid dish soap (dog shampoo, if your dog has sensitive skin)
Best results are obtained when the animal is washed several times. Massage the mixture into the animal, and let it work for 5-10 minutes. After the final wash, rinse the animal very well. Use cool water near the end of the bath.
its tooo late.
but fanks :]
Stop being so smart and shit.