how to cook pigeon breeat

[baleoutqueen 1]

evening all, so I have tried casserole and pan frying, but both leave the meat quite tough. whats the best way to cook pigeon breast?

 

thanks

[blacktabs 3]

Are you resting them before eating or just serving straight away ive found resting any meat helps loads.

But if they are old birds chuck them in the slow cooker

[events co-ordinator 353]

If you are pan frying them they also need to be rare and rested I pan fry one side turn them over and finnish in the oven just foracouple of minutes.

[shepp 2,285]

They go great cut in strips and stir fried fried in a chinese sauce

[bert the fert 28]

Pidge is often tough so when it comes my way, i generally turn it into paté. I did a nice one a while ago flavoured with black truffle. If you fancy a go, let me know and i'll try to find the recipe again.

[Mustard. 83]

Send me the truffle and ill give it a go

1 kg please

[bert the fert 28]

I'm not as green as i'm cabbage lookin, Mustard Here, knock your pipe out !

 

 

http://www.sainsburys.co.uk/sol/global_search/global_result.jsp?bmForm=global_search&GLOBAL_DATA._search_term1=black+truffle&GLOBAL_DATA._searchType=0&bmUID=1281212205636

[JonathanKent 16]

I always pan fry them in a good extra virgin olive little oil over a high heat, once nicley browned on both side turn the heat off and immediatley with the residual heat of the pan pop in a the pan a large-ish knob of butter. de-glase the pan with the butter and baste the breast with the foaming melted butter. Its lovely served on grannery toast as a nice late supper. You can also, half way through cooking the pid add sliced mushrooms to the pan and add the butter as before give a beautifull flavour to the butter liquor and is also lovely on toast.

 

Hope that helps

 

ATB

Jonno

[Mustard. 83]

I'm not as green as i'm cabbage lookin, Mustard Here, knock your pipe out !

 

 

http://www.sainsburys.co.uk/sol/global_search/global_result.jsp?bmForm=global_search&GLOBAL_DATA._search_term1=black+truffle&GLOBAL_DATA._searchType=0&bmUID=1281212205636

9.45 for 50g of truffle.

I can get 420g of mushy peas for 45 cent.

Pigeon breast at its best.

Bert the fert,you sound like an expensive cabbage.

[bert the fert 28]

I'm not as green as i'm cabbage lookin, Mustard Here, knock your pipe out !

 

 

http://www.sainsburys.co.uk/sol/global_search/global_result.jsp?bmForm=global_search&GLOBAL_DATA._search_term1=black+truffle&GLOBAL_DATA._searchType=0&bmUID=1281212205636

9.45 for 50g of truffle.

I can get 420g of mushy peas for 45 cent.

Pigeon breast at its best.

Bert the fert,you sound like an expensive cabbage.

 

 

That's my trouble. Champagne tastes and half a bitter income.

[Guest Buttermilk]

I always pan fry them in a good extra virgin olive little oil over a high heat, once nicley browned on both side turn the heat off and immediatley with the residual heat of the pan pop in a the pan a large-ish knob of butter. de-glase the pan with the butter and baste the breast with the foaming melted butter. Its lovely served on grannery toast as a nice late supper. You can also, half way through cooking the pid add sliced mushrooms to the pan and add the butter as before give a beautifull flavour to the butter liquor and is also lovely on toast.

 

Hope that helps

 

ATB

Jonno

 

YUM.

P.S. Are you single...?!!