Ingredients

8 – 10 pigeon breasts 
1 red chilli
1 green chilli
2 cloves garlic
¼ “ peeled ginger
1 glass red wine
1 teaspoonful cornflower

Method

Liquidise all together.

Place in a bowl, add the game and leave for 2 hours or more.

Put sunflower or corn oil in a bowl, dip each piece of meat and barbeque. 

Serve with barbequed corn-on-the-cob, salad and beetroot relish.

 

Courtesy of Beatrice Stubbs, Stoke on Trent