hawkeye Posted August 7, 2005 Report Share Posted August 7, 2005 (edited) Ok am just new to pigeon shooting and am getting a few, the problem is it takes me ages to cut the breast out, takes so long i tend to give my birds away what is the best way to breast them and how long does it take per bird. All advice will be appreciated. :*) :*) :< :< Edited August 7, 2005 by hawkeye Quote Link to comment Share on other sites More sharing options...
dunganick Posted August 7, 2005 Report Share Posted August 7, 2005 (edited) im in pretty much your shoes, ive never had a large enough number of woodies coming in to really care, but the way i do it is.... remove the feathers on the breast area, running from neck to base of legs, put finger on breast and find the bone, slice down one side of it, using the knife to feel for the rib cage and other gubbins, continue cutting untill your about 2inches down, making sure you dont cut into the ribcage, now you have got a cut, get your fingers under the skin, tear it off the breast and move your hand around in a kind of circular way so as to seperate the meat from the skin, then cut down the other side of the bone, once this is done pull back the skin (that you loosened earlier) and cut underneath the breast piece up untill you feel the ribcage (assuming its not been hit too hard) the breast should now be free apart from one tendon, which i remove about 1cm from where it becomes obvious. then repeat the other side this may well be the completely wrong technique, but ive just kinda worked it out as i go along. i too would appreciate some pointers Edited August 7, 2005 by dunganick Quote Link to comment Share on other sites More sharing options...
Country_est Posted August 7, 2005 Report Share Posted August 7, 2005 As per discussed in other topics, I use the "crab" method. Kinda hard to decribe but its ih a John "somebodyorothers" (think batlley ) book Pull off the wings with a twisting motion. Take the pigeon laid on its back in your right hand, pluck a lump of feathers from aroud the bottom of the crop area, now rip the skin around the crop and pull out of the way. Now into the hole where the neck is stick your 2 thumbs, and then pull your hands apart. this will split the pigeon into the breast bone and meat in one hand and the rest of the carcase in the other. Now freeze in bags of 2 or 4. You now can use them in a caserole as such. We tend to add to pheasant caserole. Eat the pheasnt one day and the pigeon the next. Or as mentioned above just carve of the breast meat with a fish filleting knife and fry in flour. trev Quote Link to comment Share on other sites More sharing options...
Cranfield Posted August 7, 2005 Report Share Posted August 7, 2005 I pull a handful of feathers from the breast and slide a knife down the side of the breast bone and repeat on the other side. I then remove the skin and feathers from the breast. The secret is.......a very sharp knife. Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted August 7, 2005 Report Share Posted August 7, 2005 Easy 1 : Twist left hand wing off 2 : Twist right hand wing off 3 : Push thumb into crop and rip breast out 4 : Peel skin and feathers off . all the best yis yp :unsure: Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted August 7, 2005 Report Share Posted August 7, 2005 Easy 1 : Twist left hand wing off 2 : Twist right hand wing off 3 : Push thumb into crop and rip breast out 4 : Peel skin and feathers off . all the best yis yp :unsure: Thats the one. I know it a the greenford way and it takes less than a minute. LB Quote Link to comment Share on other sites More sharing options...
henry d Posted August 8, 2005 Report Share Posted August 8, 2005 Similar to above but thumbs into guts :unsure: Quote Link to comment Share on other sites More sharing options...
hawkeye Posted August 8, 2005 Author Report Share Posted August 8, 2005 thanks for the tips lads now ive just got to give it a try :unsure: :yp: Quote Link to comment Share on other sites More sharing options...
king ratcatcher Posted August 9, 2005 Report Share Posted August 9, 2005 just pluck the breast feathers ofF then cut both sides of breasts ofF,then place them in a freezer bag,simple :unsure: Quote Link to comment Share on other sites More sharing options...
norfolk.enchance Posted August 26, 2005 Report Share Posted August 26, 2005 Oh well, thats got that part sussed. Now how do you catch that pigeon again??? LOL Quote Link to comment Share on other sites More sharing options...
Staffs-Shooter Posted August 26, 2005 Report Share Posted August 26, 2005 Easy 1 : Twist left hand wing off 2 : Twist right hand wing off 3 : Push thumb into crop and rip breast out 4 : Peel skin and feathers off . all the best yis yp :blink: Thats the one. I know it a the greenford way and it takes less than a minute. LB Less when faced with a bag full :unsure: Quote Link to comment Share on other sites More sharing options...
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