Markio Posted October 2, 2009 Report Share Posted October 2, 2009 What can i say... not quite a recipe i realise but i didn't try this combo until tonight and it was chuffin' lovely, possibly the best pigeon dinner i've has so far. Fry pigeons Mark Gilgrist style i.e: Fry breasts on top heat for 2 minutes each side. Leave in frying pan and put in 100 degree oven (or bottom of aga) for 10 minutes to rest (for medium rare), leave it another 3/4 minutes in oven for those of a nervous disposition. Cook up your home made chips as you like 'em. We just wedge up some pots and oven cook with paprika sprinkled on. Serve with peppercorn sauce and french stick. Personally i indulged in a bottle of fursty ferret while i watched it cook itself, glass of red to wash it down then a bottle of Speckled Hen as desert. There you have it, poor man's steak and chips. After 3 years it didn't occur to me to try until now. Quote Link to comment Share on other sites More sharing options...
humperdingle Posted October 2, 2009 Report Share Posted October 2, 2009 I sometimes prefer the taste of pigeon to steak... It's got a veal quality to it, and if you don't overcook it, is almost as tender. Quote Link to comment Share on other sites More sharing options...
Markio Posted October 2, 2009 Author Report Share Posted October 2, 2009 I sometimes prefer the taste of pigeon to steak... It's got a veal quality to it, and if you don't overcook it, is almost as tender. Ah this was melt in your mouth stuff, far more tender then a steak i've had for a while. Quote Link to comment Share on other sites More sharing options...
smiiithy Posted October 3, 2009 Report Share Posted October 3, 2009 Mmmmmmm sounds good I think I'll give this a go Quote Link to comment Share on other sites More sharing options...
BSA-airgunner Posted October 3, 2009 Report Share Posted October 3, 2009 sound right nice right of to the freezer me thinks Quote Link to comment Share on other sites More sharing options...
Dangerzone Posted October 3, 2009 Report Share Posted October 3, 2009 I like pigeon.........but nothing beats a good steak!!! Quote Link to comment Share on other sites More sharing options...
Paul@Ribchester Posted October 3, 2009 Report Share Posted October 3, 2009 Personally i indulged in a bottle of fursty ferret while i watched it cook itself, glass of red to wash it down then a bottle of Speckled Hen as desert. Do you not find beer before wine fine, wine before beer oh dear?? Quote Link to comment Share on other sites More sharing options...
mikee Posted October 3, 2009 Report Share Posted October 3, 2009 i'm most definitely going to give that a try, it sound lovely mikee Quote Link to comment Share on other sites More sharing options...
smiiithy Posted October 3, 2009 Report Share Posted October 3, 2009 I'll make you some pigeon and chips in exchange for a hog roast bun? Quote Link to comment Share on other sites More sharing options...
KillerChef92 Posted October 3, 2009 Report Share Posted October 3, 2009 Just received 50 pigeons from my uncle, 1 everyday for 50 days Quote Link to comment Share on other sites More sharing options...
Markio Posted October 3, 2009 Author Report Share Posted October 3, 2009 Do you not find beer before wine fine, wine before beer oh dear?? I vaguely recall that being an issue, these days i don't notice. Quote Link to comment Share on other sites More sharing options...
Lucky-shot Posted October 3, 2009 Report Share Posted October 3, 2009 Pigeon and Chips now that sounds good Quote Link to comment Share on other sites More sharing options...
GW80 Posted October 3, 2009 Report Share Posted October 3, 2009 My favourite breakfast used to be a good old Ulster Fry, but now my fav brekkie would have to be 1/2 a soda farl toasted with a poached egg and field mushroom topped with a pigeon breast fried til just taken on that liver taste but before it's cooked too much as to go tough!! Quote Link to comment Share on other sites More sharing options...
nhamm2 Posted October 7, 2009 Report Share Posted October 7, 2009 (edited) Often have pigeon and chips (home cut and fried chips of course) and damned good it is too! However, I must take you up on one small point; I reckon if you cook your breasts for 2 MINUTES on each side on high heat they will be VERY overdone. I think Mr Gilchrist actually recommends 30 SECONDS on each side for skinless breasts, then put pan straight into oven at 100 degrees C for 10 minutes. These, in my experience, then come out perfect, pink in the middle and just like quality steak. Just don't be tempted to overdo them in the pan is my advice, 30 secs on each side is enough if your pan is smoking hot! Edited October 7, 2009 by nhamm2 Quote Link to comment Share on other sites More sharing options...
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