dogfox Posted January 8, 2010 Report Share Posted January 8, 2010 (edited) Went out for a drive with dad this morning, Frost and Ice..EVERYWHERE! no where near as bad here as it is over in the uk though. Two days ago The NARGC announced the suspension on the hunting of marsh birds, eg: Snipe woodcock ect. So we decided to go for some pheasants instead. 11am: After walking around the usual tracks, 3 beet fields and the small pastures on one of my permissions and only seeing 2 hens and about 30 snipe we decided to move on. 12.20pm: We drove 2 minutes down the road to my Pigeon decoying permission where the ground was virtually un-frozen since it had been in the sun for hours. We spotted a small group of woodies in the corner of a half harvested beet field so the stalk was on! we crept down the opposite side of the hedge to the bottom of the field, then proceeded along the adjacent hedge until i was about 30 yards away. I could clearly see one large woodie so i decided to take that one, I lined up and took a quick shot...theres a puff of feathers, birds are going everywhere then one lands right in front of me! (there was another directly behind the bird i initially shot which i didnt see)... 2 with the 1 cartridge! but he was very much alive despite blood pouring from his eyes, so dad hopped over the hedge and wrang its neck..but wrang it clean off by accident..bless! . We decided to call it a day after that. So as im writing this now there are 4 nice Breasts in the fridge waiting for a late lunch in a few minutes! we have yet to decide how to cook them so im going to troll the recipe forum for something new! Here are a few piccies they were taken with a fiocchi number 8 Edited January 8, 2010 by dogfox Quote Link to comment Share on other sites More sharing options...
MerseaDavid Posted January 8, 2010 Report Share Posted January 8, 2010 Nice one mate They should make for a good meal Quote Link to comment Share on other sites More sharing options...
dogfox Posted January 8, 2010 Author Report Share Posted January 8, 2010 Thanks guys! Im going to make an attempt of a pigeon in red wine gravy..sounds yum! Quote Link to comment Share on other sites More sharing options...
dogfox Posted January 10, 2010 Author Report Share Posted January 10, 2010 cooked them with leeks, potatoes, mushrooms and red wine gravy. I let them marinade in a Garlic and herb marinade for 30 mins then seared the undersides for 5 mins, then popped in the oven until they were fully cooked. Nicest ive ever tasted Pigeon breast, If anyone wants the recipe its a variation of one from this forum so please dont hesitate to ask! regards, DF Quote Link to comment Share on other sites More sharing options...
chrispti Posted January 10, 2010 Report Share Posted January 10, 2010 Quote Link to comment Share on other sites More sharing options...
marlin vs Posted January 10, 2010 Report Share Posted January 10, 2010 Pigeon breast is one of the nicest, very much underated.I love them just fried on the pan. Quote Link to comment Share on other sites More sharing options...
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