Pigeon

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Pigeon

Postby Dogfish » Thu Apr 19, 2012 6:08 pm

Should be doing a traipse around the countryside soon with a couple shotguns after some pigeons. No one eats them here and there's no limit on them, but I like them. I cook them in a confit until tender and then brown them before serving.

Does anybody hang them, except for heavy gut-shot birds?
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Postby DiggingDogFarm » Thu Apr 19, 2012 7:03 pm

I love squabs!!!
"Flying Filet Mignon"!!! :D
I love pigeon pickled, in the same way you'd pickle beef heart.
Yeah, I know I'm weird! LOL



~Martin 8)
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Postby Dogfish » Thu Apr 19, 2012 7:21 pm

DiggingDogFarm wrote:I love squabs!!!
"Flying Filet Mignon"!!! :D
I love pigeon pickled, in the same way you'd pickle beef heart.
Yeah, I know I'm weird! LOL



~Martin 8)


How does a person pickle beef hearts? I've never heard of it.
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Postby DiggingDogFarm » Thu Apr 19, 2012 7:34 pm

Pickled Beef or Venison Heart (or Tongue)

1 beef heart
3 quarts water
1 large onion (sliced into rings)
2 cups vinegar
2 cups water
1 tablespoon salt
3 tablespoons pickling spice

Place the beef heart and 3 quarts water in an 8 quart sauce pan.
Bring to a boil over high heat, reduce heat an simmer for 45 minutes.

Remove the met from the water and allow to cool, then slice into 1/4 strips.

Place heart and remaining ingredients in a container and refrigerate.
Heart will be pickled in a week,


The pigeon isn't cooked as long or cut into strips, but everything else remains the same.


~Martin
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Postby onewheeler » Thu Apr 19, 2012 9:12 pm

Cut off the breasts, use the rest for stock. Cook the breasts for three minutes each side on a fairly hot griddle, then flambé in armagnac or calvados. Slice on a plate and pour the juices over the top.
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Postby mitchamus » Fri Apr 20, 2012 12:39 am

what about diseases from them?

I must admit I am hesitant to eat "rats with wings"
Australia - Where the Beef sausage is King.
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Postby DiggingDogFarm » Fri Apr 20, 2012 1:20 am

It builds immunity! LOL


~Martin :D
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Postby salumi512 » Fri Apr 20, 2012 1:54 am

There has been a love hate relationship with pigeons in the US. At one point they were almost hunted to extinction in the NY area. Now look what they have, LOL.

In Baltimore they fed them LSD to kill them off. Not quite sure where they thought that was supposed to go.

Then, you get to pay high dollar for squab in fancy restaurants.

I definitely prefer them bone in. Grilled or ragout.
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Postby DiggingDogFarm » Fri Apr 20, 2012 2:07 am

I used to raise meat pigeons, White Kings mostly, beautiful birds....tasty too!!
I hope to get back at it someday.

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~Martin
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Postby Dogfish » Fri Apr 20, 2012 2:12 am

Believe it or not, on the "rats with wings" tack, when I was 14 I found myself numbered in one of the 150 North Americans who catch psittacosis every year. I caught it from pigeon dust while catching pigeons in a granary. It was awful; I was out for 6 weeks and could hardly walk when I was done. It's a wicked fungal lung infection.

That said, I honestly don't think anyone who's willing to eat a pig, especially a wild pig, can look at a pigeon with a straight face and refuse to eat it for hygienic reasons. Although I wouldn't eat pigeons from around wharfs and in cities. But in the country, they eat the same things as the pheasants and partridge.
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Postby Dogfish » Fri Apr 20, 2012 2:13 am

DiggingDogFarm wrote:I used to raise meat pigeons, White Kings mostly, beautiful birds....tasty too!!
I hope to get back at it someday.

Image


~Martin


It's fun watching them do the mating dance routine.
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Postby DiggingDogFarm » Fri Apr 20, 2012 2:16 am

Dogfish wrote:But in the country, they eat the same things as the pheasants and partridge.


Yes, out in the country where my farm is, they live on, mostly, wayward grain and the like from dairy farms.

~Martin
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Postby DiggingDogFarm » Fri Apr 20, 2012 2:17 am

Dogfish wrote:It's fun watching them do the mating dance routine.


Yes it is, they really get into it! LOL


~Martin
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Postby DiggingDogFarm » Fri Apr 20, 2012 2:26 am

Older birds are excellent in a pot pie.
It's been a long time since I've made one, but pigeon or squirrel pot pie are my favorite meat pies.

~Martin
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Postby vagreys » Fri Apr 20, 2012 4:17 am

Traditional Moroccan Bastilla made with pigeon is a really good pie, especially with apricots and almonds.

Are you taking band-tailed pigeons or rock doves? The rock doves are bigger with more meat, but I don't know if they are protected or not.
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