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Roast pigeon


Blackpowder
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A few weeks ago some 14 pigeon accidentally collided with my shot pattern and found there way to my plucking shed(lock up garage) . These were all young birds with white neck rings just forming so having picked out four with the least number of pellets I fully plucked and dressed those 4 and filleted the remainder. Sunday past I retrieved the 4 birds from the freezer and allowed to de-frost and decided to give them the roast grouse treatment , that is short and hot. Seasoned with salt and pepper, half a sausage in the rear and a rasher of streaky bacon over the breast. Twelve minutes in a fan oven at 190 deg, and twenty minutes resting under tinfoil. Without a doubt it was the most tender meat I have ever eaten virtually melted in the mouth. It was inclined more to the red side of pink but all my guests voted it a big success. Next time 15 minutes in the oven and see what happens. In passing I would add that the birds had all been feeding on beech mast and were not only tender but delicious also.

 

Blackpowder

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That's sound delicious, i've got a few in the freezer so i'll give it a try.

Usually i pan fry the breast (skin off) 90 seconds on each side, in a very hot pan with couple of tea spoons of good quality olive oil, then straight in a oven, at 100 degrees for 10 minutes. My guests said taste better than venison :)

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A few weeks ago some 14 pigeon accidentally collided with my shot pattern and found there way to my plucking shed(lock up garage) . These were all young birds with white neck rings just forming so having picked out four with the least number of pellets I fully plucked and dressed those 4 and filleted the remainder. Sunday past I retrieved the 4 birds from the freezer and allowed to de-frost and decided to give them the roast grouse treatment , that is short and hot. Seasoned with salt and pepper, half a sausage in the rear and a rasher of streaky bacon over the breast. Twelve minutes in a fan oven at 190 deg, and twenty minutes resting under tinfoil. Without a doubt it was the most tender meat I have ever eaten virtually melted in the mouth. It was inclined more to the red side of pink but all my guests voted it a big success. Next time 15 minutes in the oven and see what happens. In passing I would add that the birds had all been feeding on beech mast and were not only tender but delicious also.

 

Blackpowder

Mmmm lovely! I love roast pigeon, i tend to roast any airgun shot pigeons and youngish ones and breast off the others taken by shotgun. The below is a pic is of a pigeon roasted gasmark 6 for 15 mins but covered with bacon whilst cooking and then taken off for the last few mins to allow skin to crisp up a little now covered in bacon fat.

It comes out about medium rare I'd say.

15 mins cooked on gas mark 6, 15 mins rest in foil.

65280294-26F7-42CF-AD2F-74131EBDA2C2-417

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Mmmm lovely! I love roast pigeon, i tend to roast any airgun shot pigeons and youngish ones and breast off the others taken by shotgun. The below is a pic is of a pigeon roasted gasmark 6 for 15 mins but covered with bacon whilst cooking and then taken off for the last few mins to allow skin to crisp up a little now covered in bacon fat.

It comes out about medium rare I'd say.

15 mins cooked on gas mark 6, 15 mins rest in foil.

65280294-26F7-42CF-AD2F-74131EBDA2C2-417

Sounds and looks spot on Mac, mine could have done with a few more minutes to bring it to medium rare.

 

Blackpowder

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  • 2 weeks later...

Mmmm lovely! I love roast pigeon, i tend to roast any airgun shot pigeons and youngish ones and breast off the others taken by shotgun. The below is a pic is of a pigeon roasted gasmark 6 for 15 mins but covered with bacon whilst cooking and then taken off for the last few mins to allow skin to crisp up a little now covered in bacon fat.

It comes out about medium rare I'd say.

15 mins cooked on gas mark 6, 15 mins rest in foil.

65280294-26F7-42CF-AD2F-74131EBDA2C2-417

 

That looks mouthwatering.

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