Cosd Posted February 22, 2010 Report Share Posted February 22, 2010 (edited) So having attempted to clean woodies my self (not take them to mums as usual ) and succesfully crowning them, today I thought I'd push the boundary to a new frontier and attempt cooking one for the first time; I ain't counting another time ages ago when I messed it right up Looked at a few recipes and took bits from a few and tried this: 2 cloves of garlic 2 spring onions pinch of thyme some margerine (didnt have butter) White wine vinegar Good olive oil (my shooting buddies mum makes this oil from her olive trees in Cyprus) Melted the marge and added a tablespoon of the olive oil, when hot put the pigeon breasts into the fat and seasoned well. Cooked for about a minute and a bit, then turned, added the garlic, spring onions, thyme and wine vinegar, let it cook another minute. then cut the breasts down the middle and stood them up on their cuts sides for a further 45 seconds. Served with a piece of toast and :rolleyes: it was lovely. well pleased with my self Didn't want to post this up on recipe section, as it ain't a real recipe, I just tried it out and liked it..... Picture of my first attempts at crowning, sorry took this on Saturday, didn't take any of it cooked today... Edited February 22, 2010 by Cosd Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted February 22, 2010 Report Share Posted February 22, 2010 Didn't want to post this up on recipe section, as it ain't a real recipe, I just tried it out and liked it..... Sounds like a real enough recipe to me Blackpowder Quote Link to comment Share on other sites More sharing options...
Nial Posted February 22, 2010 Report Share Posted February 22, 2010 Did you manage to keep it pink in the middle, you'll get the best flavour that way. I just can't bing myself to keep it rare enough just after having crowned the bird and you still have that 'inside of pigeon' smell lingering. I find it much easier to put them in the fridge and use the next day. Nial. Quote Link to comment Share on other sites More sharing options...
gottsy boy Posted February 22, 2010 Report Share Posted February 22, 2010 Did you manage to keep it pink in the middle, you'll get the best flavour that way. I just can't bing myself to keep it rare enough just after having crowned the bird and you still have that 'inside of pigeon' smell lingering. I find it much easier to put them in the fridge and use the next day. Nial. ye i know what your saying, the smell puts you of a bit that's what i tell the missis....lol i've started to hang my pigeons for about 3-5 days in my garage is cool this time of year and they have so much more flavor.. must keep them pink in the middle i think they are as good as steak.. Quote Link to comment Share on other sites More sharing options...
Cosd Posted February 22, 2010 Author Report Share Posted February 22, 2010 When I cut them down the middle they were probably just a touch too pink still, that's why I turned them onto their cut sides for just under a minute. they ended up just pink in the middle, very suculant and very tasty. Quote Link to comment Share on other sites More sharing options...
chefy Posted February 22, 2010 Report Share Posted February 22, 2010 crowning looks good budy Quote Link to comment Share on other sites More sharing options...
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