Wanted: ovenless recipe for pigeons.

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Wanted: ovenless recipe for pigeons.
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Tavascarow

Joined: 06 Aug 2006
Posts: 8407
Location: South Cornwall

Posted: Thu Aug 08, 13 9:40 am Post subject:
I just skin & cut the breasts off pigeon. IMHO there isn't enough meat on the rest of the bird to be fussed with. Multitude of ways to cook the breasts.

robkb

Joined: 29 May 2009
Posts: 4205
Location: SE London

Posted: Thu Aug 08, 13 12:22 pm Post subject:
Pan-fried pigeon breasts

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Thu Aug 08, 13 2:57 pm Post subject: posh pigeon
last time we did pigeon for a banquet we cut the breasts up into bite size chunks, sauteed some shallotts and mushrooms in butter, added the pigeon and some white wine, cooked til done, then added cream and quite a lot of black pepper. Delicious, and went a long way as its quite rich

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Aug 08, 13 3:20 pm Post subject:
Pigeon kebabs.

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Thu Aug 08, 13 4:07 pm Post subject:
surely the only thing you do with pigeon breast is lightly season give them 30 secs a side in a very hot pan and eat with a green salad when they are nice and bloody

12Bore

Joined: 15 Jun 2008
Posts: 9089
Location: Paddling in the Mersey

Posted: Thu Aug 08, 13 4:12 pm Post subject:

bagpuss wrote:

surely the only thing you do with pigeon breast is lightly season give them 30 secs a side in a very hot pan and eat with a green salad when they are nice and bloody

Maybe cold smoke 'em first...

dpack

Joined: 02 Jul 2005
Posts: 46187
Location: yes

Posted: Thu Aug 08, 13 5:10 pm Post subject:

12Bore wrote:

bagpuss wrote:

surely the only thing you do with pigeon breast is lightly season give them 30 secs a side in a very hot pan and eat with a green salad when they are nice and bloody

Maybe cold smoke 'em first...

or hot smoke em on a bbq after a brief salting

fast coals ,some oak or juniper bits thrown in,breasts on a rack,cover on if poss .5 to 10 mins

Annemieke

Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK

Posted: Thu Aug 08, 13 6:59 pm Post subject:
But I like sucking the meat off all the little bits ! Lots of goodness in them, too, I wouldn't be surprised. I especially ordered whole pigeons, not breasts on a piece of polystyrene. The only things I pass on are the feathers ....

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Thu Aug 08, 13 7:37 pm Post subject:

How about pot roasting them? Big heavy saucepan on tje stove and sear the breasts and get some colour then take them out, throw in some lumps of celery, onion, carrot and leek, herbs and get a touch of colour on it.
Chuck in some wine or cider and pop the birds back onto the veg and fit a lid and cook for probsbly about 20 mins.
Take the birds out to rest, add some chicken stock or water to the pan, deglaze and then serve the pidgeon, veg and mash with the sauce in the pan....

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Thu Aug 08, 13 7:50 pm Post subject:
Could you spatchcock them, marinade them and then bbq them?

Annemieke

Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK

Posted: Fri Aug 09, 13 6:59 am Post subject:
I'm impressed: I thought everyone would be either on holiday or gardening and not have time to look at the computer at all. I was wrong: I don't know whether this is good or bad ... Anyway, many thanks for all your tips! I'll be pot roasting them and let you know how I get on. By the way what is deglazing, and is it necessary? Love, A.

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Fri Aug 09, 13 7:44 am Post subject:

Deglazing is just gettimg all the brown gooey bits off the bottom of the pot that have all the flavour so its reccomended.
Once you take the birds out if you splash some liquid in the pot you can stir it round and basically wash the flavours back into the sauce.
If there is still enough liquid in the pot you probably wont need to deglaze but the reduced wine or cider might be a bit strong in flavour unless you water it down with stock.

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Fri Aug 09, 13 4:50 pm Post subject:
And make sure you boil all the alcohol out as it is bitter tasting and will spoil the meal.

Annemieke

Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK

Posted: Fri Aug 09, 13 8:03 pm Post subject:

Quote:

Deglazing is just gettimg all the brown gooey bits off the bottom of the pot that have all the flavour so its reccomended.

I do that all the time but didn't know it was called deglazing!
I thought deglazing was something with taking the nice lovely fat off .....

Annemieke

Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK

Posted: Fri Aug 09, 13 8:05 pm Post subject:

Quote:

And make sure you boil all the alcohol out as it is bitter tasting and will spoil the meal.

I think not. My grandchildren are coming over and I want them to have a nice night's sleep!

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