Pigeon for dinner

[James MacKay 0]

We regularly hunt Roch pigeons and have found that once the breasts are removed to leave them in the fridge for at leaste a week before eating, mates of mine preffer a red wine and cocacola 'marinade to soften them up +/- 2hours

[Elliott 436]

Cheers lads will have a go again. Thanks for the recepie Moley, will give that one a go

[moxy 617]

Cheers lads will have a go again. Thanks for the recepie Moley, will give that one a go

 

Minus the peas!!

[secretagentmole 1,701]

I tried that secretagentmole delicious so thanks

One of the best pies I have had

 

 

 

Glad you liked it, got a few more that I have found that will be published when I have tried them....

[secretagentmole 1,701]

Actually I have another one that I have tried and works well!

Cream of Pigeon Soup

 

Ingredients

 

Serves 4

• 
  2 prepared pigeons weighing 400 g (14 oz) each
  
• 
  1.5 litres (2 1/2 pt or 6 cups) cups water
  
• 
  1 tsp salt
  
• 
  Strip lemon peel
  
• 
  2 small onions
  
• 
  2 leeks
  
• 
  Small piece celeriac
  
• 
  Sprig each parsley, thyme and dill
  
• 
  2 egg yolks
  
• 
  5 tbsp double (thick) cream
  
• 
  1 tbsp fresh dill
  

Method

1. 
   Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
   
2. 
   Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
   
3. 
   Take the white part of leeks only, wash and cut into fine strips.
   
4. 
   Peel, rinse and dice celeriac.
   
5. 
   Rinse herbs and tie together.
   
6. 
   Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
   
7. 
   By the end of this time the liquid should be reduced by half.
   
8. 
   Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
   
9. 
   Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
   
10. 
    Serve the soup sprinkled with dill.
    

[terryd 8,049]

Sounds great will give that a whirl. Wish I had kept more whole pigeons now instead of breasts they make a cracking stock

[secretagentmole 1,701]

And if you go carefully round the frame, especially the wings and legs, you get a lot more pie filling/soup flavouring as well!

[stealthy1 3,964]

Master chef

[Skot Ruthless Teale 1,701]

Eyup nice one elliot mate good shooting.. cant beat pan fried woodpigeon breast its my absolute faveorite. i miss my guns! :/ lol

[triker 1]

mmm nice recipeys. I like to slice my pigeon breast very thinly, then fry in butter for 1 minute fairly high heat. Then rest it. Still pink but veeery tender. Serve with mash and veg. mmmm getting hungry!

[The Duncan 802]

Anyone want the simplest ever recipe?

Quite by accident on friday night, I found that simply deep frying them in veg oil at say 170 degrees c for a few minutes makes them crispy on the outside and soft/pink in the middle. Tastes amazing. You have to let them rest for a minute or two, but then slice them into thin slices - great in a bap with some grated cheddar too.

 

Long preparation time is a thing of the past if you want a hot snack!

[Probuk 93]

Nice read buddy..by the way, Thats one nice looking tree trunk..probably the best looking trunk iv seen for a long while

 

Atvb

 

Marty

[secretagentmole 1,701]

Shot 3 pigeons this evening, smallest 12 ounce, the other 2 14 ounce, they are getting bigger!

[birdshooter1 0]

They sure are tasty plum birds.

[j j m 6,481]

I love a bit of pigeon for dinner