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Jack.308

What to do with piegon

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Pigeon Burgers!

I posted a recipe myself not so long ago :)

 

I love pigeon but not tried them in burgers, will have to look your recipe up :thumbs:

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Fry the breasts in a bit of butter, put to one side then de-glaze the pan with a bit of red wine, reduce it down and drizzle over the breasts. Serve with mash and veg. Beautiful!

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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

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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

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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:

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Thanks for that - I take it it's an economical device?

Edited by The Duncan
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i only new cause someone else had a post with one cooking a rolled up stuffed rabbit on another thread,might have to invest in one though they look ok.

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One for the future for me...I'm looking to build a hot smoker first. Currently loving the deep fat fryer :thumbs:

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i like to take two whole pigeons and plop them into a big pot of home made soup and simmer slowly for a few hours :thumbs:

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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:

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