www.sausagemaking.org

You will need:

2 pidgeon breast oysters (one from iether side of the breast)
1 of your favourite home made sausages (not cooked)
Bacon for wrapping.

Method:
Place the pidgeon pieces on both sides of the sausage and then wrap the whole in bacon (if you stretch the bacon as you wrap it, it will stay together better)
Now cook in a moderate oven untill cooked (cant tell you for how long as sizes of sausage and pidgeon vary)
This 'package' can be eaten hot and very nice too but by far the better flavour is to allow it to cool and refrigerate over night then use it the next day, sliced on sandwiches or as cold sliced meat (for salads etc.)

It doesn't matter what sausage you use; from Chorizo to cumberland, from Italian to Hungarian, they are all wonderful as long as they are GOOD SAUSAGE!
You can also use small chicken breasts (for chicken breasts you may want to use two sausage)
The flavourings and fat from the sausage infuse the breasts from the inside whilst the flavourings and fat from the bacon (streaky) infuse from the outside.

Good eating,

Grant.

Hi Grant - Pigeon breast oysters? I know the chicken oysters sit under the bird but I have not heard of pigeon ones.

Can you clarify please because the recipe reads yum yum.

Cheers WW

Hi WW,
That's what we call them here; they are as follows:
The only thing worth 'harvesting' from a pidgeon is the breast meat, as all the other bits (legs, wings etc.) have virtually no meat on them.
When I refer to the 'oysters' I actually mean both sides of the breast.
If you pluck the feathers from the chest of the bird you will see that the breast meat is in two seperate halves with a bone or cartelage in the middle.
Remove the skin exposing the dark red meat underneath.
With a sharp knife, cut down both sides of the centre bone (top to bottom)
and slip your fingers under the breast meat and gently pull. It should come out leaving two oval shaped sockets (the two pieces of meat now in your hands looks almost identical to the 'oysters' underneath the chicken you mentioned, hence the name 'oysters'.
If you cant get pidgeon easily you can use the breast meat of a small (Poulette) chicken however, you may wish to use more sausage to accomodate the larger fillets.
Hope this helps WW.

Kind regards and good luck,

Grant

hi Grant and thanks for your reply

I am lucky enough to harvest my own pidgeons which is why I was so interested in the recipe. We will certainly be giving that a try once the ground is dry enough to lie on..........

OOI if you are taking just the breast meat offthem to save some time just skin them rather than pluck them - it takes seconds

Cheers WW