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Wanted: ovenless recipe for pigeons.
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Tavascarow



Joined: 06 Aug 2006
Posts: 8399
Location: South Cornwall
PostPosted: Thu Aug 08, 13 9:40 am    Post subject:  Reply with quote    

I just skin & cut the breasts off pigeon.
IMHO there isn't enough meat on the rest of the bird to be fussed with.
Multitude of ways to cook the breasts.

robkb



Joined: 29 May 2009
Posts: 4205
Location: SE London
PostPosted: Thu Aug 08, 13 12:22 pm    Post subject: Reply with quote    

Pan-fried pigeon breasts

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Thu Aug 08, 13 2:57 pm    Post subject: posh pigeon Reply with quote    

last time we did pigeon for a banquet we cut the breasts up into bite size chunks, sauteed some shallotts and mushrooms in butter, added the pigeon and some white wine, cooked til done, then added cream and quite a lot of black pepper. Delicious, and went a long way as its quite rich

mochyn



Joined: 21 Dec 2004
Posts: 24547
Location: mid-Wales
PostPosted: Thu Aug 08, 13 3:20 pm    Post subject: Reply with quote    

Pigeon kebabs.

bagpuss



Joined: 09 Dec 2004
Posts: 10503
Location: cambridge
PostPosted: Thu Aug 08, 13 4:07 pm    Post subject: Reply with quote    

surely the only thing you do with pigeon breast is lightly season give them 30 secs a side in a very hot pan and eat with a green salad when they are nice and bloody

12Bore



Joined: 15 Jun 2008
Posts: 9087
Location: Paddling in the Mersey
PostPosted: Thu Aug 08, 13 4:12 pm    Post subject: Reply with quote    

bagpuss wrote:
surely the only thing you do with pigeon breast is lightly season give them 30 secs a side in a very hot pan and eat with a green salad when they are nice and bloody

Maybe cold smoke 'em first...

dpack



Joined: 02 Jul 2005
Posts: 32454
Location: yes
PostPosted: Thu Aug 08, 13 5:10 pm    Post subject: Reply with quote    

12Bore wrote:
bagpuss wrote:
surely the only thing you do with pigeon breast is lightly season give them 30 secs a side in a very hot pan and eat with a green salad when they are nice and bloody

Maybe cold smoke 'em first...


or hot smoke em on a bbq after a brief salting

fast coals ,some oak or juniper bits thrown in,breasts on a rack,cover on if poss .5 to 10 mins

Annemieke



Joined: 26 Feb 2013
Posts: 124
Location: Somerset UK
PostPosted: Thu Aug 08, 13 6:59 pm    Post subject: Reply with quote    

But I like sucking the meat off all the little bits ! Lots of goodness in them, too, I wouldn't be surprised. I especially ordered whole pigeons, not breasts on a piece of polystyrene.
The only things I pass on are the feathers ....

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Thu Aug 08, 13 7:37 pm    Post subject: Reply with quote    

How about pot roasting them? Big heavy saucepan on tje stove and sear the breasts and get some colour then take them out, throw in some lumps of celery, onion, carrot and leek, herbs and get a touch of colour on it.
Chuck in some wine or cider and pop the birds back onto the veg and fit a lid and cook for probsbly about 20 mins.
Take the birds out to rest, add some chicken stock or water to the pan, deglaze and then serve the pidgeon, veg and mash with the sauce in the pan....

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Thu Aug 08, 13 7:50 pm    Post subject: Reply with quote    

Could you spatchcock them, marinade them and then bbq them?

Annemieke



Joined: 26 Feb 2013
Posts: 124
Location: Somerset UK
PostPosted: Fri Aug 09, 13 6:59 am    Post subject: Reply with quote    

I'm impressed: I thought everyone would be either on holiday or gardening and not have time to look at the computer at all. I was wrong: I don't know whether this is good or bad ...
Anyway, many thanks for all your tips! I'll be pot roasting them and let you know how I get on.
By the way what is deglazing, and is it necessary?
Love, A.

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Fri Aug 09, 13 7:44 am    Post subject: Reply with quote    

Deglazing is just gettimg all the brown gooey bits off the bottom of the pot that have all the flavour so its reccomended.
Once you take the birds out if you splash some liquid in the pot you can stir it round and basically wash the flavours back into the sauce.
If there is still enough liquid in the pot you probably wont need to deglaze but the reduced wine or cider might be a bit strong in flavour unless you water it down with stock.

Lloyd



Joined: 24 Jan 2005
Posts: 2693

PostPosted: Fri Aug 09, 13 4:50 pm    Post subject: Reply with quote    

And make sure you boil all the alcohol out as it is bitter tasting and will spoil the meal.

Annemieke



Joined: 26 Feb 2013
Posts: 124
Location: Somerset UK
PostPosted: Fri Aug 09, 13 8:03 pm    Post subject: Reply with quote    

Quote:
Deglazing is just gettimg all the brown gooey bits off the bottom of the pot that have all the flavour so its reccomended.


I do that all the time but didn't know it was called deglazing!
I thought deglazing was something with taking the nice lovely fat off .....

Annemieke



Joined: 26 Feb 2013
Posts: 124
Location: Somerset UK
PostPosted: Fri Aug 09, 13 8:05 pm    Post subject: Reply with quote    

Quote:
And make sure you boil all the alcohol out as it is bitter tasting and will spoil the meal.


I think not. My grandchildren are coming over and I want them to have a nice night's sleep!

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