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wood pigeon recipes

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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:

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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:

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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:

 

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:

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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:

 

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:

 

 

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

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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!!

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

 

 

I used these 3 ingredients in a game stew last year, with one addition - 2 fresh squirrels.

Finger lickin' good. :snack:

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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:

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

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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:

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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:

 

 

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:

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