We are very proud of our productivity, but suffered a lot from wood pidgeon damage; brasicas and daffodil flowers are their favourite. Now we get our own back, and regularly catch them in a humane trap (keeping chickens has taught me how to despatch without suffering). However, we can only really enjoy them if we fry the breasts (delicious) - otherwise they're tough as old boots; I've tried roasting and casseroling; we do hang them for 48 hrs. Does anyone know how to make the best of this tasty garden treat!
- 13 Oct, 2009