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wood pigeon recipes


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#1 decoysupreme

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Posted 20 March 2011 - 04:28 PM

I have added this forum for all those who want to share there recipes for pigeon cooking
I for one and new to eating pigeon however I have tried a few and I am now hooked on them so any ideas on the best way to cook/prepare them are wlcome thanks.
:thumbs:

#2 ashleybee

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Posted 20 March 2011 - 07:42 PM

Pigeon Breast sliced and stuffed with saussage meat and a few herbs, wrap with a bit of bacon and bake for 25 - 35 mins on about 180 very nice with mash and a nice gravey. :thumbs:

#3 decoysupreme

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Posted 21 March 2011 - 11:35 AM

Pigeon Breast sliced and stuffed with saussage meat and a few herbs, wrap with a bit of bacon and bake for 25 - 35 mins on about 180 very nice with mash and a nice gravey. http://www.thehuntinglife.com/forums/pub...


Thats sounds divine thanks for that and hopefully this should get the ball rollling. The thing is im going to try and make a cooking leaflet based on just pigeon recipes and then publish it on here and see what goes from there so thanks for that :thumbs:

#4 Tomm Parr

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Posted 09 April 2011 - 10:35 PM


Pigeon Breast sliced and stuffed with saussage meat and a few herbs, wrap with a bit of bacon and bake for 25 - 35 mins on about 180 very nice with mash and a nice gravey. http://www.thehuntinglife.com/forums/pub...


Thats sounds divine thanks for that and hopefully this should get the ball rollling. The thing is im going to try and make a cooking leaflet based on just pigeon recipes and then publish it on here and see what goes from there so thanks for that http://www.thehuntinglife.com/forums/pub...


fry up some bacon lardons in a pan until crisp.
rub the swith some crushed pepper and juniper, then fry them in the bacon fat.
serve with green salad (wild garlic, dandelion, crumbled goat cheese, salt, olive oil, lemon juice, white wine vinegar) and potato salad (boiled spuds, spring onions, chives, butter, mayonnaise).
make sure you pour the bacon and pigeon pan juice on top

yum yum

Edited by Tomm Parr, 09 April 2011 - 10:36 PM.


#5 superfurryanimal

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Posted 10 April 2011 - 12:03 AM

i love pigeon breast for breafast with black pudding and a fried egg with grilled tomatoes ! makes a change from bacon !

#6 dvdskv

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Posted 10 April 2011 - 07:34 PM

I did some pigeon kebabs at a barbecue last week. I thinly sliced them and marinated them in,olive oil,rosemary,garlic,chilli powder,tomato puree,oregano,worcestershire sauce a couple of bay leaves,seasoning and left them to marinade,I then put them on skewers. I converted a few people that day,they were amazing!!

#7 Moll.

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Posted 19 April 2011 - 06:26 AM

Pigeon, venison & rabbit pie....cant beat it :D

#8 Tomm Parr

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Posted 19 April 2011 - 10:19 AM

Pigeon, venison & rabbit pie....cant beat it http://www.thehuntinglife.com/forums/pub...



I used these 3 ingredients in a game stew last year, with one addition - 2 fresh squirrels.
Finger lickin' good. :snack:

#9 eddie1

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Posted 19 April 2011 - 08:44 PM

I have added this forum for all those who want to share there recipes for pigeon cooking
I for one and new to eating pigeon however I have tried a few and I am now hooked on them so any ideas on the best way to cook/prepare them are wlcome thanks.
http://www.thehuntinglife.com/forums/pub...

lightly fry a couple of breasts in butter once the breasts are cooked remove add a glass of red wine clean the bottom of the pan of all them bits and flavours bring it to a low boil then let it reduce add a knob of butter , and serve, pan fried pigeon breast in red wine sauce lovely.

Edited by eddie1, 19 April 2011 - 08:45 PM.


#10 decoysupreme

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Posted 23 May 2011 - 11:49 AM

Thanks for all the recipes guys the leaflet is nearly complete, however could I ask you to include preperations and times for the recipes, thanks alot.
:thumbs:

#11 banjo14

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Posted 31 May 2011 - 09:48 AM

pigeon and ale pie with suet crust mmmmmm

#12 Tomm Parr

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Posted 31 May 2011 - 12:17 PM

Thanks for all the recipes guys the leaflet is nearly complete, however could I ask you to include preperations and times for the recipes, thanks alot.
http://www.thehuntinglife.com/forums/pub...



I don't often use weights and measures; I just taste and check regularly.
Drives the missus mad but keeps me on my toes.......... :icon_eek:

#13 rascal_2005

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Posted 31 May 2011 - 12:22 PM

flash fry in garic butter, slice, into a pitterbread with some lettace and mayo :)