Jump to content

What to do with piegon


Recommended Posts

  • 2 months later...

  • 3 weeks later...

One of my favorite ways of eating pigeon is to stuff the breasts with a garlic and herb stuffing then coat in breadcrumbs. You can either shollow fry or grill them but I like them out of the JML.

 

Make a pocket in the breast just big enough to get your thumb into.

 

2010_0220PBreasts0005.jpg

 

2010_0220PBreasts0004.jpg

 

Once you have done that make the stuffing, I used two slices of wholemeal bread one medium red onion some fresh parsley, dried mixed herbs and three coves of garlic. Stuff the breasts with the stuffing mix.. Or you can even stuff them with cheese, I like Stilton in them.

 

2010_0220PBreasts0006.jpg

 

2010_0220PBreasts0007.jpg

 

Then dip them in flour, coat them with beaten egg and roll in breadcrumbs.

 

2010_0220PBreasts0009.jpg

 

I then sprayed the coated breasts with frylight then placed in a fan assisted oven for 30 minutes @ 175c turning after 20 minutes. If you use a normal oven leave in for a little longer.

 

2010_0220PBreasts0017.jpg

 

The finished breast ready to eat.

 

2010_0220PBreasts0019.jpg

 

I like eating these with a cheese and leek bake.

 

2011_0408pigeonschnitzels0018.jpg

 

Enjoy.

 

TC

  • Like 1
Link to post
Share on other sites

One of my favorite ways of eating pigeon is to stuff the breasts with a garlic and herb stuffing then coat in breadcrumbs. You can either shollow fry or grill them but I like them out of the JML.

 

Make a pocket in the breast just big enough to get your thumb into.

 

2010_0220PBreasts0005.jpg

 

2010_0220PBreasts0004.jpg

 

Once you have done that make the stuffing, I used two slices of wholemeal bread one medium red onion some fresh parsley, dried mixed herbs and three coves of garlic. Stuff the breasts with the stuffing mix.. Or you can even stuff them with cheese, I like Stilton in them.

 

2010_0220PBreasts0006.jpg

 

2010_0220PBreasts0007.jpg

 

Then dip them in flour, coat them with beaten egg and roll in breadcrumbs.

 

2010_0220PBreasts0009.jpg

 

I then sprayed the coated breasts with frylight then placed in a fan assisted oven for 30 minutes @ 175c turning after 20 minutes. If you use a normal oven leave in for a little longer.

 

2010_0220PBreasts0017.jpg

 

The finished breast ready to eat.

 

2010_0220PBreasts0019.jpg

 

I like eating these with a cheese and leek bake.

 

2011_0408pigeonschnitzels0018.jpg

 

Enjoy.

now there proper kiev and in the jml again :thumbs:

 

TC

Link to post
Share on other sites

One of my favorite ways of eating pigeon is to stuff the breasts with a garlic and herb stuffing then coat in breadcrumbs. You can either shollow fry or grill them but I like them out of the JML.

 

Make a pocket in the breast just big enough to get your thumb into.

 

2010_0220PBreasts0005.jpg

 

2010_0220PBreasts0004.jpg

 

Once you have done that make the stuffing, I used two slices of wholemeal bread one medium red onion some fresh parsley, dried mixed herbs and three coves of garlic. Stuff the breasts with the stuffing mix.. Or you can even stuff them with cheese, I like Stilton in them.

 

2010_0220PBreasts0006.jpg

 

2010_0220PBreasts0007.jpg

 

Then dip them in flour, coat them with beaten egg and roll in breadcrumbs.

 

2010_0220PBreasts0009.jpg

 

I then sprayed the coated breasts with frylight then placed in a fan assisted oven for 30 minutes @ 175c turning after 20 minutes. If you use a normal oven leave in for a little longer.

 

2010_0220PBreasts0017.jpg

 

The finished breast ready to eat.

 

2010_0220PBreasts0019.jpg

 

I like eating these with a cheese and leek bake.

 

2011_0408pigeonschnitzels0018.jpg

 

Enjoy.

now there proper kiev and in the jml again :thumbs:

 

TC

now there proper kiev and in the jml again :thumbs:

Link to post
Share on other sites

we eat loads of pigeons ,,just pull the wings off,,snap of the feet -get your fingers under the ribcage and just pull out the breast ,the rest goes to the ferrets ..boil the meat in a pan with a lid on it,, believe me its lush with any meal :- :thumbs: especially chips & egg....also nice on butties with ginger jam. :thumbs:

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...