terryd 8,028 Posted October 30, 2016 Report Share Posted October 30, 2016 After seeing Tiercel's grub yesterday I fancied similar but had to use pigeon. Was hoping to have it for super but suffice to say I just had porridge because after 2 hours gas mark 4 you could still play tennis with it pigeon never does seem to give in easy unless you go for a rare breast in the pan 2 Quote Link to post Share on other sites
Tiercel 6,986 Posted October 30, 2016 Report Share Posted October 30, 2016 After seeing Tiercel's grub yesterday I fancied similar but had to use pigeon. Was hoping to have it for super but suffice to say I just had porridge because after 2 hours gas mark 4 you could still play tennis with it pigeon never does seem to give in easy unless you go for a rare breast in the pan I agree with you there Terry, tried pigeon in a game casserole years ago everything else was falling to bits bar the pigeon. TC Quote Link to post Share on other sites
terryd 8,028 Posted October 30, 2016 Author Report Share Posted October 30, 2016 its been in 3 hours now and still not great but it will have to do. Might get one of the blokes in work to drive the lorry over it Quote Link to post Share on other sites
terryd 8,028 Posted October 30, 2016 Author Report Share Posted October 30, 2016 (edited) Jamie oliver says 4 hours http://www.jamieoliver.com/recipes/game-recipes/slow-cooked-pigeon/ maybe should stuck with it would have given up in the end. Or hammer the hell out of it with the mallet first Edited October 30, 2016 by terryd Quote Link to post Share on other sites
jok 3,035 Posted October 30, 2016 Report Share Posted October 30, 2016 You bloody heathens. LOL. I cook mine Greek style, very slowly in an open pan with tinned tomato and fresh onions and garlic. This is full birds which when we eat them actually falls off the breastbone. Normally served with rice and a nice garlic bread. No problem whatsoever. Jok. 1 Quote Link to post Share on other sites
fourtrak73 1,334 Posted October 30, 2016 Report Share Posted October 30, 2016 Looks edible to me I would give it a go Quote Link to post Share on other sites
terryd 8,028 Posted October 30, 2016 Author Report Share Posted October 30, 2016 lol jok you sure they are not poussin's 1 Quote Link to post Share on other sites
terryd 8,028 Posted October 30, 2016 Author Report Share Posted October 30, 2016 Looks edible to me I would give it a go my dinner in work tomorrow. Might be a long lunch break 1 Quote Link to post Share on other sites
Rabid 1,936 Posted October 30, 2016 Report Share Posted October 30, 2016 Pigeon in my experience, unless it's nipped in the pan, goes tough for a start, you need to do a long slow cook, but when it melts it's bloody heaven 1 Quote Link to post Share on other sites
BGD 6,385 Posted October 31, 2016 Report Share Posted October 31, 2016 I've done Jok's Greek style recipe a few times now and it's honestly the nicest pigeon dish I've ever had, meat is done to perfection every time 1 Quote Link to post Share on other sites
Tiercel 6,986 Posted October 31, 2016 Report Share Posted October 31, 2016 (edited) I've done Jok's Greek style recipe a few times now and it's honestly the nicest pigeon dish I've ever had, meat is done to perfection every time This to me is the best way of eating pigeon, garlic stuffing and medium rare. MMMMelts in the mouth! TC Edited October 31, 2016 by Tiercel 5 Quote Link to post Share on other sites
terryd 8,028 Posted October 31, 2016 Author Report Share Posted October 31, 2016 I did try joks recipe but i had a whole pigeon sat in about a cm of tin toms. So unless I am missing some thing which is quite likely how does that work. Get some pics up jok next time you do one Quote Link to post Share on other sites
terryd 8,028 Posted October 31, 2016 Author Report Share Posted October 31, 2016 I think it was secretagentmole or similar that put up a pigeon pie recipe which involved simmering the carcass for a fair old while then taking the flesh off and that worked a treat and the meat did fall off after few hours simmer. I can't find the link at the moment Just found this in me favorites mmmmm http://www.thehuntinglife.com/forums/topic/50614-rabbit-and-pigeon-pie/ Quote Link to post Share on other sites
terryd 8,028 Posted October 31, 2016 Author Report Share Posted October 31, 2016 Got yours bookmarked too Allan http://www.thehuntinglife.com/forums/topic/252852-pigeon-breast/?do=findComment&comment=2771510 there is such a thing as too many bookmarks can't find sod all when you want it Quote Link to post Share on other sites
Squeamish5 309 Posted October 31, 2016 Report Share Posted October 31, 2016 Hmmm .... looks yummy (as does Terry's)..... but ..... fried 3 mins each side. Set aside to rest in warm oven. Add some lardon thing to pan til crispy edges. Remove to resting meat plate. Deglaze pan with plain brown stock and some port or red wine. Spoonful of tart cherry jam or similar. Thicken sauce with butter and chestnut flour. S+P. Serve with parsley mash and dark cabbage. Ha! (Squeamish drops mic) 4 Quote Link to post Share on other sites
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