Sjt657 191 Posted June 30, 2012 Report Share Posted June 30, 2012 Had pigeon breast with cheese wrapped in bacon for tea must say very nice covered one in tesco barbecue sauce and had one plain cooked for 20 min .. I always cook meat for too long always worry . Very nice indeed will defiantly have again especially the barbecue one ... Quote Link to post Share on other sites
Sjt657 191 Posted July 1, 2012 Author Report Share Posted July 1, 2012 No takers :whistle Quote Link to post Share on other sites
terryd 8,045 Posted July 1, 2012 Report Share Posted July 1, 2012 Didn't you find them a bit tough cooking for so long ? Quote Link to post Share on other sites
Sjt657 191 Posted July 1, 2012 Author Report Share Posted July 1, 2012 Not really mate the bacon kept it ever so moist ... But I do always overcook meat wish I could be one of those people who bring it out still red ... Quote Link to post Share on other sites
chester 147 Posted July 1, 2012 Report Share Posted July 1, 2012 very nice simply pan fried with garlic salt & pepper served with new potato melted butter with few chives in and a dutch salad (mayo white wine vinegar and sugar dressing) nice summer dish mmmmmmmmmm am hungry now lol Quote Link to post Share on other sites
Lab 10,979 Posted July 1, 2012 Report Share Posted July 1, 2012 Had pigeon breast with cheese wrapped in bacon for tea must say very nice covered one in tesco barbecue sauce and had one plain cooked for 20 min .. I always cook meat for too long always worry . Very nice indeed will defiantly have again especially the barbecue one ... Aye thats far too long. Pan fry to seal the meat and then maybe 5 mins in the oven. Take it out and let it sit for 5 mins too rest........... Quote Link to post Share on other sites
Sjt657 191 Posted July 1, 2012 Author Report Share Posted July 1, 2012 I'll give it a go too cheers guys Quote Link to post Share on other sites
Hugh Jorgan 10 Posted July 21, 2012 Report Share Posted July 21, 2012 I love this Youtube bloke (YMMV) Good video though. Preparing and cooking dove breast... http://tinyurl.com/cfbrpx7 Quote Link to post Share on other sites
The Duncan 802 Posted July 28, 2012 Report Share Posted July 28, 2012 For me, I fry them 2 1/2 mins a side in a hot pan, then let them rest for another 2 or 3 minutes. They are pink in the middle and very tender. Until a few years ago I was one for having any meat medium to well done, but now I feel like a proper grown up with medium rare lol. 1 Quote Link to post Share on other sites
Tiercel 6,986 Posted July 28, 2012 Report Share Posted July 28, 2012 Pigeon Schnitzels and a crispy cheese and leek bake. First butterfly your pigeon breasts. Tendorise the breasts and add a Schwarts all seasoning. Next bread crumb the breasts and place in the fridge for at least half an hour. Boil up some leeks and add a cheese sauce over them. Then cover the sauce with two packs of crisps crunched up. Then cover the top of the crisps with grated mozzarella cheese and bake in a moderate oven till the cheese browns and crisps up on the top. While the bake is in the oven, fry your schnitzels in a hot pan for a couple of minutes each side then serve with the cheese and leek bake. TC 1 Quote Link to post Share on other sites
The Duncan 802 Posted July 28, 2012 Report Share Posted July 28, 2012 That looks great and I will give it a go. Not sold on the crisps, but open mind, open mouth eh? Quote Link to post Share on other sites
Tiercel 6,986 Posted July 28, 2012 Report Share Posted July 28, 2012 (edited) Another way I like pigeon is to stuff the breasts with a garlic and herb stuffing cover in breadcrumbs and cook in the oven. First off take your breasts and make a pocket in them with a small knife the pocket should be big enough to get your thumb in. 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. Coat the stuffed breasts with seasoned flour dip in egg and coat with breadcrumbs. 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. The end result. ] TC Edited July 28, 2012 by tiercel Quote Link to post Share on other sites
woody 99 Posted August 19, 2012 Report Share Posted August 19, 2012 looks nice Quote Link to post Share on other sites
digger. 615 Posted August 19, 2012 Report Share Posted August 19, 2012 looks great Quote Link to post Share on other sites
The Duncan 802 Posted August 21, 2012 Report Share Posted August 21, 2012 Fantastic looking meal; bet it beats chicken kiev hands down! Another one for me to have a go at- thanks very much Quote Link to post Share on other sites
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