pheasant and woodpidgeon

[stubby]

right, were having a halloween BBQ, with a few fellow bikers, and apart from the normal burgers and sausages, I want to let them sample pheasant and pidgeon, I plucked and gutted both, have 6 pidgeon, now do I stick them in the oven, simular to a roast chicken, or wack them on the BBQ in some fashion

[Beardo]

the pheasant you can treat the same as roast chicken (45 mins in oven), but don't do that with the pigeon, it'll be too dry.

you need to bard it with fat or cover with bacon if roasting and only cook for 15-20 mins

[Breastman]

Reduce some balsmic vinegar in a hot frying pan with some salt and pepper, chuck the pigeon breasts in just before it gets to the sticky stage, about 2 minutes on each side depending on their size and how bloody you like your meat

 

Mark

[henry d]

Cut the pigeon into bite sized pieces & marinade them in olive oil, crushed garlic and bashed sprig of rosemary, wrap with bacon and spear with a skewer and barbie it well !

 

Pheasant is nice if chopped into bite sized pieces and marinaded in a tandoori paste(or if you prefer make it from powder, yoghurt and lemon juice) and barbied fast and hot so the outer sides are slightly burned and the insides are moist and succulent.

[burntout]

oooh, I'd spatchcock the pigeon and cook it quite simply on the bbq until pink. A bbq marinade with plenty of oil will help it to stay moist but it wont take long over hot coals when spatchcocked

 

Failing that, wrapping it in palma ham / bacon / pancetta and popping in the oven (maybe a little butter in the cavity) for 12-15 minutes should do the job nicely. Brown the outside (bacon) first in a hot non stick pan.