pigeons

[Fallow Buck]

I'm looking forward to february as I have 12 acres of maize spread out about the shoot and when the game season is finished, we will be flattening them and shootig some pigeons that come onto the cobs.

The result can be a decent bag of corn fed pigeon!!

Rgds,
FB

[welsh wizard]

Set aside is a wonderful thing

Cheers WW

[porker]

What does everyone do with a quantity say 10 - 12 pigeons? Do you just take the breast meat off them and freeze until needed? or dress the whole bird (lot of work) and freeze?

I haven't had pigeon in years, but have fond memories and I think I know a man that might be able to supply some.

Cheers

[welsh wizard]

Personally I take the breasts off if I have a large number. However I do have a few resturants that like the whole bird for presentations sake and I then pluck (but charge). OOI the pigeon is the easiest bird to pluck out of the whole bird family in my opinion. Average time for a pigeon 1 - 2 mins.

cheers WW

[porker]

Thanks WW

[beardedwonder5]

Pigeon breasts, imho, when cooked well-done take on a liverish "overtaste", not to my liking. If you are cooking them for the first time I suggest you saute one well-done to see how your taste buds react.

Right now where I'm at the pigeons are eating rape (3-6 inches) or newly sowm barley. The barley seed is dressed. ?????

[welsh wizard]

Simple recipe for pidgeon breasts:

> heat some oil and butter in frying pan
> seaon breasts and fry for 2-3 mins on one side
> turn over and fry for 2 mins on other side
> take breasts out and rest in a warm oven for 7-10 mins


> deglaze pan with a glass of port
> put a tsp of redcurrant jelly or cranberry jelly in frying pan and stir to disolve
> once disolved add a tablespoon or two of double cream

Take breasts out of oven, slice and place on top of salad

Spon over a little of the sauce - lovely jubbly

Cheers WW

The above will give you a pink pidgeon breast

[porker]

Thanks WW, hope I can keep that safe until I get some pigeon again

Cheers

[Fallow Buck]

I'm out tomorrow for a couple of hours so I'm hoping to get a few in the freezer. Then it's off to another location to try and increase my venison stocks for the BBQ season!!

FB