Jump to content

Recommended Posts

  • 3 weeks later...

Guest Hedgehunter

I do pigeon like this,bird needs to at room temperature,if chilled takes longer & not as good.10mins in oven at 230 ,then 10mins at 180,then turn the oven off turn the bird breast down & let it rest in the oven for 10mins or longer if squeamish about any blood that may be about.U can rub butter or oil in at the start & any herbs or flavouring U fancy.Carve as thin as u can,as can be tough at this time of year,but flavour will be spot on.Trust your uncle Hedge.Bon appetit!

Link to post
Share on other sites
  • 2 weeks later...
Guest piking pirate

One of my favourite pigeon recipes (if you can call it that)

 

is just pluck the whole pigeon gut it and then just cook the whole thing servve the whole thing on a plate with all the trimmings if wanted

Link to post
Share on other sites
  • 1 month later...
Guest midnight_runner
Can anyone suggest any receipes for the above?

 

 

i am not the best cook in the world so must be simple enough :good:

cut out the breasts put them in a frying pan cover with dolameo sauce bring to the boil and simmer for 15 to 20 mins serv with pasta or rice lovvely :good::good:

Link to post
Share on other sites
  • 5 weeks later...
Guest tommo341

I just cook the breast wrapped in foil with a lump of buttermixed up with garlic chives and onion and the breast meat tends to soak up the juices and flavours keeps it from being too dry

Link to post
Share on other sites
  • 4 weeks later...

i just take of the breast, slice it into small strips and then marinate it over night in dark soy sause, some honey and chopped garlic. then stirfry it with some stirfry vegies. its very nice :good:

Link to post
Share on other sites
  • 6 months later...
:good::good: i just fry it up with chopped bacon its quick and easy it tastes stunning :good:
not exactly hugh fw but its quick and easy run your knife down the skin centre of the breasts cut the breasts straight out fry in butter for a couple of mins.on both sides and put it in fresh bread sandwich,saves all that plucking :)
Link to post
Share on other sites

1. Quickly seal the breast meat in a little butter and place in bottom of a casserole.

2. Splash some (any) wine in the frying pan and stir it round to de-glaze the frying juices and pour this on the breasts.

3. Put some bacon on top of the breasts and cook in a hot (preheated) oven for 20 mins.

4. Take out, crumble some boursin or some other garlic cheese on top and return to oven for 15 mins.

5. Try not to dance on the spot for the last ten mins because its smells so damn good.

 

Eat with anything :victory: and a piece of piss :)

Link to post
Share on other sites
  • 2 weeks later...

Can anyone suggest any receipes for the above?

 

 

i am not the best cook in the world so must be simple enough :good:

Hugh F.W has some good recipes in river cottage cookbook fairly simple to,the stock/gravy made of the roasted carcasses is spot on!!!!!

 

Recommend you try the pitta bread receipe from hugh, if you like garlic make garlic and honey dressing to go over the sliced fried pigeon and salad. Very quick and easy better than steak pittas . :clapper:

 

 

all the others stated above but stuff it with either apple slices or rasberrys spunds out of the ordinary but yum :good:

 

Know this is old listing, but could someone tell me what Spunds are? never heard of that one! :icon_redface:

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...