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pigeon breast recipes


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#1 mikey

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Posted 24 February 2009 - 08:45 pm

shot a few pigeons the weekend so was wandering if any one had any simple recipes for the breasts the simpler the better!

#2 fraggle

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Posted 24 February 2009 - 08:47 pm

look at the link above called game on. there is video's in there and one is a quick recipe that takes 15 mins, go to his blog had loads more recipe's for rabbit and pidgeon

#3 iamduvern

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Posted 24 February 2009 - 08:48 pm

Pan fried in butter with garlic and mushrooms

:snack: :thumbs: :snack:

#4 stephenlomas

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Posted 25 February 2009 - 09:29 am

shot a few pigeons the weekend so was wandering if any one had any simple recipes for the breasts the simpler the better!


bring some chicken stock to the boil ( stock cube will do ) add some soy sause till stock goes dark. chuck in some breasts and simmer for 10/15mins.

nice cold with salad or hot with some rice or mash to soak up the gravy! ;)

#5 North Country Boy

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Posted 25 February 2009 - 11:44 am

My favourite pigeon recipe is a warm sald of pigeon breast and black pudding. Been doing it for years then Fook me did i see Ramsey cooking it on tye F word the other night.

#6 sauer

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Posted 26 February 2009 - 11:58 am

cut into thin strip soak in soy sauce ginger garlic spring onions for couple o hours...even wee bit o sherry too.

flash fry stirf ry typr deal with noodles n stir fry veg..mmmmm

or

mince it or finely chop them add finely diced carrots n peas or whatever you fancy wrap in filo pastry bung in the oven for short time
home made samosas


sauer

#7 confused

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Posted 26 February 2009 - 08:19 pm

Sprinkle with flour and fried, along with a couple of fried eggs , and mushrooms, a couple of slices of toast and yer set up for a days sport :clapper:

#8 Guest_buster321c_*

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Posted 26 February 2009 - 08:52 pm

Pigeon Salad with Leeks

Ingredients
1 pigeon breast
1 tbsp olive oil
5 baby leeks
1 tbsp honey
1 tbsp olive oil
For the dressing
2 tbsp red wine vinegar
55ml/2fl oz olive oil

Method
1. Brush the pigeon breasts with the oil and place in a hot pan over a medium heat. Cook for 2-3 minutes, turning once. Remove from the heat and leave to rest.
2. Heat a griddle pan until smoking. Add the leeks, the oil and the honey and cook for five minutes, turning occasionally to evenly brown.
3. For the dressing, mix the red wine vinegar and olive oil in a bowl.
4. To serve, place the leeks in the centre of a plate. Slice the pigeon breast and place on top, drizzled with the dressing.

Pigeon in Red Wine Gravy
Ingredients
For the marinade
4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts
For the gravy
2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed
For the roasted leeks
12 baby leeks, trimmed
1 tbsp butter
For the wild mushrooms
handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
3. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
4. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.
5. Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
6. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
7. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
8. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.

Pigeon Pie
Ingredients
4-5 pigeons, drawn
salt and pepper
250g/8oz stewing beef
250g/8oz shortcrust pastry
beaten egg to glaze
2 tsp cornflour
300ml/10fl oz stock
Method
1. preheat the oven to 180C/350F/Gas 4.
2. Joint the birds into two breast joints and two leg joints each and stew the rest of the carcass in a little water to make stock for the gravy.
3. Cut the beef into small pieces and line a deep 20cm/8in pie dish with these.
4. Lay the pigeon joints on top, cover with water, add salt and pepper, then cover the pie dish with greased paper or aluminium foil. Place in the oven and simmer for 1½ hours.
5. Remove from the oven and raise oven temperature to 200C/400F/Gas 6.
6. Cover the pie with the shortcrust pastry, brush the top with beaten egg, put back into the oven and bake until the pastry is golden brown.
7. Make a gravy by mixing 10g/2tsp cornflour with a little cold water and add to 300ml/10fl oz of the warmed stock. Allow to thicken while stirring, season and serve with the pie

Warm Pigeon Salad
Ingredients
4 plump wood pigeon breasts, skinned
200g/7oz smoked belly pork lardons (pancetta or even Ayrshire)
2 new potatoes, cooked, peeled and sliced
3 handfuls of a selection of salad leaves (for example, roccolla, mache, endive)
100ml/3½oz walnut oil
1 tbsp red wine vinegar
1 tsp dijon mustard
50ml/2oz extra virgin olive oil
a few sprigs of thyme
a few garlic cloves
sea salt and freshly ground black pepper
100ml/3½oz olive oil for cooking

Method
1. Fry the lardons in half the olive oil until crisp and then set aside.
2. In the same pan, add a little more oil and fry the potatoes, set aside with the lardons in a warm place.
3. In a bowl, combine the mustard with the extra virgin olive oil, walnut oil and red wine vinegar.
4. In the frying pan, heat the remaining olive oil and cook the pigeon breasts with the garlic and thyme, turning and seasoning as they cook. The breasts don t take long, 2-3 minutes each side maximum. Cover and allow to rest.
5. Combine the salad leaves, ¾ of the dressing, lardons, potatoes and seasoning in a large bowl and serve on four large plates.
6. Cut the pigeon breasts into thin slices and arrange over the salad. Sprinkle over some sea salt and the remainder of the dressing. Serve immediately.

Pigeon & Black Pudding Pittas
Ingredients
4 pigeon breasts
4 tbsp Olive oil
400g cooked black pudding, sliced
200g Pancetta, or smoky bacon lardons
1 lemon, juice only
To serve
mixed green salad leaves
4 white pitta breads
Method
1. Preheat the grill.
2. Grill the pigeon breasts for 12-15 minutes until the juices run clear.
3. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the pancetta until crisp.
4. Slice the pigeon.
5. To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pittas

Pastilla (Morrocan Pigeon Pie)

Ingredients
200g Butter, melted
1 onion, thinly chopped
3 pigeons, boned and finely diced
4 egg yolks
½ tsp Salt
½ tsp freshly ground black pepper
2½ tsp ground cinnamon
½ bunch of Parsley, roughly chopped
½ bunch of Coriander, roughly chopped
200g whole blanched almonds
2 tbsp icing sugar
6 sheets of Filo pastry
4 hard-boiled eggs, shelled and chopped
green salad, to serve

Method
1. Preheat the oven to 180°C/gas 4.
2. Heat a tablespoon of melted butter in a deep, heavy-based frying pan.
3. Add in the onion and fry gently for 2-3 minutes until translucent.
4. Add in the diced pigeon and fry, stirring, until the pigeon is browned on all sides, around 3 minutes.
5. Add in just enough water to barely cover the pigeon, bring to the boil, reduce the heat and simmer for 2 minutes.
6. Mix in the egg yolks, adding them one at a time and stirring as you do.
7. Cook, stirring, until the egg sauce coats the back of a spoon.
8. Stir in the salt, pepper, ½ tsp of cinnamon, parsley and coriander and mix together well. Set aside.
9. Heat a tablespoon of melted butter in a small frying pan. Add in the almonds and fry, stirring, until golden brown, around 5 minutes.
10. Cool the fried almonds then grind coarsely in a pestle and mortar or food processor.
11. Mix together 1 tsp cinnamon with 1 tbsp icing sugar, then mix thoroughly with the ground almonds.
12. Layer 4 sheets of filo pastry in a lightly greased, shallow, non-stick 20cm round pie tin, allowing the pastry edges to hang over the sides of the tin and lightly brushing each filo sheet with melted butter as you layer it.
13. Spoon the pigeon mixture into the filo case, then top with the almond mixture and a layer of chopped hard-boiled eggs.
14. Fold in the over-lapping edges of the filo pastry over the filling and brush the filo lightly with melted butter.
15. Lay 2 sheets of filo over the surface, gently tucking them in under the base and cutting off any excess.
16. Brush the surface with melted butter and pour any remaining butter around the edges of the pie.
17. Bake for 30 minutes, then carefully invert the pie onto a baking sheet.
18. Bake the inverted pie for a further 20 minutes, then carefully turn it over on the baking sheet.
19. Bake the pie for a further 10 minutes, until the top is crisp and golden brown.
20. Mix together the remaining cinnamon and icing sugar and sprinkle evenly over the surface of the pie.
21. Meanwhile, heat a metal skewer until it is red-hot. Use the hot skewer to brand a lattice pattern into the icing sugar mixture on the surface of the pie.
22. Serve with a crisp green salad.


Pigeon & Sage

Ingredients
4 pigeons, skin on
2 tbsp Olive oil
2 tbsp onion, finely chopped
2 tbsp carrot, finely chopped
2 tbsp Celery, finely chopped
1 garlic clove, crushed
1 bay leaf
4 juniper berries
8 whole peppercorns
125ml Red wine
250ml brown chicken stock
½ tsp cracked black peppercorns
1 tsp Sage, chopped
2 tbsp Butter
Salt, and freshly ground black pepper
4 sprigs of sage, to garnish
buttered cabbage, to serve
For the carrot and parsnip mash:
6 Parsnips, sliced
6 Carrots, sliced
3-4 tbsp Butter
Salt, and freshly ground white pepper

Method
1. With a sharp-pointed knife cut the breasts away from the pigeon carcasses, keeping your knife towards the bones all the time.
2. Trim the breast fillets into a nice shape and set to one side. Chop the carcasses and legs into pieces, using a heavy knife.
3. Heat 1 tablespoon of the olive oil in a large saucepan. Add in the chopped pigeon pieces and fry until well-browned.
4. Add in the onion, carrot, celery, garlic, bay leaf, juniper berries and whole peppercorns, and cook for another 5 minutes, stirring now and then.
5. Pour in the red wine and deglaze the saucepan with the wine, scraping the bottom of the saucepan to release all the tasty bits.
6. Reduce the wine until it has almost disappeared, then add in the chicken stock. Bring to the boil, reduce the heat and simmer for 15 minutes.
7. Strain the mixture through a fine sieve into a clean bowl and stir in the cracked peppercorns, sage and 1 tablespoon of the butter. Taste for seasoning, adding more salt if necessary. Keep the sauce in a warm place.
8. To cook the mash, cook the carrots and parsnips separately in boiling, salted water until nicely tender but not too soft. Parsnips, in particular, have the ability to 'soak' up liquid, which could make it a mushy mash.
9. Drain both vegetables well and mash them by hand or in a food processor, with the butter and salt and white pepper. Check the seasoning and adjust if necessary. Keep warm.
10. To cook the pigeon breasts, melt the remaining butter with the remaining olive oil in a large sauté pan and season with salt and freshly ground pepper.
11. When the butter begins to foam add the pigeon breasts, skin-side down. Adjust the heat so that the delicate breasts don't cook too fast. They should brown slowly, without becoming crispy. Cook for about 4 minutes, then turn over for another 2 minutes for medium-rare. When cooked, remove to a warm plate to rest for 2 minutes.
12. To serve, remove the skin from the breasts with a sharp knife and slice each breast in two.
13. Place a serving of the carrot and parsnip mash in the centre of four plates. Divide the buttered cabbage into four portions and place on top of the mash. Lay two slices of breast on top of each portion of vegetables. Spoon a little of the sauce over and around and garnish with a sprig of sage. Serve.


Pigeon and Pork Belly
Ingredients
3 tbsp Puy lentils
1 small bay leaf
1 small garlic clove, finely chopped
5 baby onions
125ml White wine
2 tbsp Olive oil
25g unsalted butter
2 x 100g wood pigeon breasts
50g pork belly
1 tsp sherry vinegar
1 tsp clear honey
lemon juice, to sharpen, optional
salt and pepper
cooked Kale, to serve

Method
1. Wash the lentils in cold water and transfer to a large pan along with the bay leaf, garlic, whole baby onions and wine. Barely cover with cold water, bring to a boil and simmer, uncovered, until the lentils are tender. This should take about 50 minutes; set aside.
2. Heat a frying pan over a moderate heat and add the olive oil and half the butter. Season the pigeon breasts with salt and pepper and sear in the hot pan for 2 minutes on each side. Remove the pan from the heat and leave to rest, loosely covered with foil.
3. Cut the pork into thick strips and season with salt and pepper. Heat a non-stick pan over a moderate heat and cook the pork in the dry pan until golden and crisp – this should take about 6-8 minutes. Pour off any fat from the pan and add the vinegar and honey. Toss the pork strips in the tangy honey mixture.
4. Reheat the lentils, adding any juices from the pan with the pigeon breasts. Add the remaining butter to the lentils, season well, and add a little lemon juice to sharpen, if liked.
5. Scatter the pork strips over the lentils and accompany with the sliced pigeon breast. Serve with wilted kale leaves

Pigeon, Parsnip & Spicy Chocolate Sauce

Ingredients
For the parsnips
4 Parsnips
1 tbsp golden syrup
salt and pepper
2 tbsp Olive oil
For the pigeons
4 wood pigeons
3 tbsp Olive oil
50ml Cognac
150ml Red wine
450ml chicken stock
1 tsp Chinese 5-spice powder
1 bay leaf
4 juniper berries, crushed
4 tbsp double cream
20g chocolate, 70% cocoa solids
1 tsp chilled Butter
1 tsp salt and pepper
mashed potato, to serve
chopped flat-leafed parsley

Method
1. Peel the parsnips and leave whole, or cut into half lengthways if they’re large. Boil in lightly salted water until cooked, but firm. Drain and pat dry. Leave on one side.
2. Preheat the oven to 180C/gas 4. Remove the legs from the pigeons, chop into rough pieces and transfer to a heavy-based saucepan with about 2 tbsp of the oil. Fry, over a moderate heat until golden brown.
3. While the legs are browning, brush the pigeons with olive oil, season, and roast in the oven for about 15 minutes. The meat should still be quite pink in the centre.
4. Add the Cognac to the pigeon legs, and tip towards the heat – the cognac should ignite. Once the flames die-down, pour in the wine and cook-down until reduced by half.
5. Pour in the stock, and add five-spice powder, bay leaf and berries. Simmer for about 30 minutes.
6. While the sauce is simmering, finish off cooking the parsnips. Warm the golden syrup with a dash of oil in a frying pan and tip in the tender parsnips. Cook, stirring occasionally, until golden brown – about 10 minutes or so.
7. Add the vegetables and toss until golden brown, season with salt and pepper and serve.
8. Add the cream and reduce the sauce for about 2-3 minutes over a high heat - it should take on a pouring consistency. Strain the sauce and whisk in the butter and add the chocolate.
9. Carve the breasts from the pigeons and remove the skin. Serve with mashed potato, roasted parsnips, and the spiced sauce. Finish with a scattering of chopped parsley.





SMOKED PIGEON PATE


This is for just 2 small ramekin portions, so if you need more just up the amount of ingredients.

1 - Salt the breasts off 1 woodpigeon overnight or a minimum of 6 hours, then rinse and wipe dry.

2 - Smoke gently for 40 minutes.

3 - Pre heat oven to Gas 4 - Sweat a shallot in butter until golden then remove from the pan. Add the same weight of liver(chicken or lambs for preference) as the UNSALTED breasts weighed chopped coarsely and chop the smoked breasts coarsely and add these to the pan and saute for 5-6 mins.

4 - Put the meats and shallots in a food processor and deglaze the pan with a small glass of port and when the alcohol boils off, pour this into the processor.

5 - Give it a whirl in the processor until it reaches the consistency you like, then put into the ramekins and cover with foil.

6 - Place the ramekins into a roasting tin and fill the tin with hot water up to half the height of the ramekins.

7 - CAREFULLY put the tin into the oven and cook for 40 minutes.If you want it to keep for a couple of weeks cover with clarified butter, I prefer to let it mature for a day or 3 at least.




WOODPIGEON STROGANOFF

breasts of 2 woodpigeon cut into long 20mm thick strips
1/2 400gm tin of chopped tomatoes
1 medium onion sliced not diced
1 red pepper sliced not diced
1 tbsp of smoked paprika
1 oz of butter
142 ml carton of sour cream
A handful of chopped parsley

1 - Gently sweat the onions and pepper in the butter for 2 minutes then add the paprika and cook until onions are soft.

2 - Increase the heat and when it starts to sizzle add the pigeon strips and fry until all sides are sealed.

3 - Add the tinned tomatoes a little at a time so the pan doesn`t cool too much then add 1/2 the soured cream a little at a time.

4 - Check the pigeon strips are cooked to the doneness you like(pink for me) then throw in the parsley stir and serve with rice and a dollop of sour cream on top.






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