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Annemieke
Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK
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 Posted: Thu Aug 08, 13 7:24 am Post subject: Wanted: ovenless recipe for pigeons. |
 
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I have ordered 8 whole pigeons from the butcher and would like to braise or pan-fry them. I've got to light the Rayburn if I am going to use the oven, which I don't really want to do in summer!
Can anyone please tell me a simple way how to deal with them?
I hope to freeze some afterwards. |
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Tavascarow
Joined: 06 Aug 2006
Posts: 8407
Location: South Cornwall
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| Posted: Thu Aug 08, 13 9:40 am Post subject: |
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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. |
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robkb
Joined: 29 May 2009
Posts: 4205
Location: SE London
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| Posted: Thu Aug 08, 13 12:22 pm Post subject: |
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Pan-fried pigeon breasts  |
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sally_in_wales
Downsizer Moderator
Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
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| Posted: Thu Aug 08, 13 2:57 pm Post subject: posh pigeon |
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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 |
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mochyn
Joined: 21 Dec 2004
Posts: 24569
Location: mid-Wales
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| Posted: Thu Aug 08, 13 3:20 pm Post subject: |
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Pigeon kebabs. |
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bagpuss
Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
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| Posted: Thu Aug 08, 13 4:07 pm Post subject: |
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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 |
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12Bore
Joined: 15 Jun 2008
Posts: 9088
Location: Paddling in the Mersey
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| Posted: Thu Aug 08, 13 4:12 pm Post subject: |
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| 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... |
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dpack
Joined: 02 Jul 2005
Posts: 36076
Location: yes
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| Posted: Thu Aug 08, 13 5:10 pm Post subject: |
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| 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 |
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Annemieke
Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK
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| Posted: Thu Aug 08, 13 6:59 pm Post subject: |
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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 .... |
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Pilsbury
Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
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| Posted: Thu Aug 08, 13 7:37 pm Post subject: |
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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.... |
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Treacodactyl
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
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| Posted: Thu Aug 08, 13 7:50 pm Post subject: |
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Could you spatchcock them, marinade them and then bbq them? |
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Annemieke
Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK
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| Posted: Fri Aug 09, 13 6:59 am Post subject: |
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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. |
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Pilsbury
Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
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| Posted: Fri Aug 09, 13 7:44 am Post subject: |
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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. |
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Lloyd
Joined: 24 Jan 2005
Posts: 2699
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| Posted: Fri Aug 09, 13 4:50 pm Post subject: |
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And make sure you boil all the alcohol out as it is bitter tasting and will spoil the meal.  |
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Annemieke
Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK
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| Posted: Fri Aug 09, 13 8:03 pm Post subject: |
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| 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 ..... |
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