Even though the birds in question are wood pigeons and not those found flocking to Old Market Square, the decision may well spark a furious debate. Have your say  | | Catering manager Claire Abbott |
For food lovers BBC Nottingham Online gives you the chance to try out the recipe which will be used at the Limelight bar / restaurant at the Nottingham Playhouse. The dish has been specially created by catering manager, Claire Abbott. Pan grilled Sky Mirror pigeon Description: Breast of wood pigeon wrapped in Parma (Italian smoked ham) and fresh sage, noodles, with parsley, peppers and brandy sauce.  | | Pan grilled Sky Mirror pigeon |
Ingredients (per person): 2 wood pigeon breasts
2 fresh sage leaves
2 slices Parma ham
Fresh noodles
4 mushrooms
6 shallots
Half a red pepper
Fresh parsley
Tarragon
Small tub of double cream
Brandy (to taste)
Knob of butter
Olive oil Method: Melt butter and olive oil in a frying pan. Add pigeon breast previously wrapped in Parma ham with the sage leaf enclosed. Cook on a medium heat for 1 and a half minutes each side. Remove from pan and keep on a warmed plate. Add shallots to the pan with the mushrooms, pepper and seasoning. Cook for 30 seconds. Cook the noodles as per instructions on packet. Add brandy and flame! Add cream, and reduce, add Tarragon and parsley. Once the cream has boiled, return the pigeon to the pan and cook for 2 - 3 minutes. Serve with the noodles and drizzle the sauce over the pigeon breast and enjoy it! | 
