ollie Posted January 6, 2011 Report Share Posted January 6, 2011 I have 14 pigeon breast in the fridge and I am wondering what I should do with them. I would like to try burgers again and was gonna mix the pigeon mince with minced beef and possibly a couple of fresh chopped chillis; what do you think? The last time I made pigeon & apple burgers I didn't like them so I am open to suggestions. Quote Link to comment Share on other sites More sharing options...
garyb Posted January 6, 2011 Report Share Posted January 6, 2011 Pigeon Pate. Quote Link to comment Share on other sites More sharing options...
ziplex Posted January 6, 2011 Report Share Posted January 6, 2011 I'm with you on that one Ollie, last time I made pigeon burgers they were awful....be interested to see what burger recipes are put up Quote Link to comment Share on other sites More sharing options...
berties Posted January 6, 2011 Report Share Posted January 6, 2011 I have 14 pigeon breast in the fridge and I am wondering what I should do with them. I would like to try burgers again and was gonna mix the pigeon mince with minced beef and possibly a couple of fresh chopped chillis; what do you think? The last time I made pigeon & apple burgers I didn't like them so I am open to suggestions. Not enough fat in them to make burgers,breasts are ideal for quick cooking and using in salads or as part of a warm salad ie warm leeks and mushrooms,you can cut the gamey taste with a sweet homemade pickle,or a bit cheffy is to serve with celeriac coleslaw Quote Link to comment Share on other sites More sharing options...
stripey999 Posted January 6, 2011 Report Share Posted January 6, 2011 (edited) I have 14 pigeon breast in the fridge and I am wondering what I should do with them. I would like to try burgers again and was gonna mix the pigeon mince with minced beef and possibly a couple of fresh chopped chillis; what do you think? The last time I made pigeon & apple burgers I didn't like them so I am open to suggestions. I too wasn't impressed with the pigeon/apple burger because the meat was too lean. I later did some with 70% pigeon and 30% sausage meat and they were great. One recipe I like to do is to cut the breast into thin strips and marinade in a chinese style mix that I got from MAKRO. One minute marinade then flash fry and put it in a flour wrap with anything that takes my fancy. Edited January 6, 2011 by stripey999 Quote Link to comment Share on other sites More sharing options...
ollie Posted January 6, 2011 Author Report Share Posted January 6, 2011 Pigeon Pate. Recipe please Quote Link to comment Share on other sites More sharing options...
garyb Posted January 6, 2011 Report Share Posted January 6, 2011 Something like http://www.sacs.org.uk/Sacs/pigeon%20pate.pdf Although I use dry cider in mine. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted January 6, 2011 Report Share Posted January 6, 2011 Fry in very hot pan, 2 mins each side, slice and serve on salad leaves dressed in ceasar dressing, crispy bacon, croutons and parmisan shavings very good. or Thin strips dip in soy sauce/dry sherry, roll in a mix of seasoned plain and cornflour and deep fry until golden. Serve with a asian style lemon sauce or just stir fry. great. Quote Link to comment Share on other sites More sharing options...
jollysp2 Posted January 6, 2011 Report Share Posted January 6, 2011 Something like http://www.sacs.org.uk/Sacs/pigeon%20pate.pdf Although I use dry cider in mine. I'll be trying that but with the cider Quote Link to comment Share on other sites More sharing options...
magman Posted January 6, 2011 Report Share Posted January 6, 2011 Slice into scallops , hot frying pan ,butter salt pepper , 20 seconds each side , pita bread and salad , jobs a good one Quote Link to comment Share on other sites More sharing options...
ollie Posted January 6, 2011 Author Report Share Posted January 6, 2011 Something like http://www.sacs.org.uk/Sacs/pigeon%20pate.pdf Although I use dry cider in mine. Thanks mate, I think I may give that a try. Do use cider instead of the brandy or both? Quote Link to comment Share on other sites More sharing options...
docholiday Posted January 6, 2011 Report Share Posted January 6, 2011 (edited) CUT INTO STRIPS, MARINATE IN SOY SAUCE, HONEY GARLIC, GINGER AND A CHOPPED CHILLI STIR FRY AND PUT INTO WRAPS DOC Edited January 7, 2011 by docholiday Quote Link to comment Share on other sites More sharing options...
955i Posted January 6, 2011 Report Share Posted January 6, 2011 Pigeon kebabs in pitta with tomato, cucumber, red onion, lightly fried chestnut mushrooms and a sweet chilli sauce or guacamole Quote Link to comment Share on other sites More sharing options...
paddywack12 Posted January 7, 2011 Report Share Posted January 7, 2011 Slice into scallops , hot frying pan ,butter salt pepper , 20 seconds each side , pita bread and salad , jobs a good one Add some black pudding and spring onion. Goes well in the pitta Quote Link to comment Share on other sites More sharing options...
nighthunter Posted January 9, 2011 Report Share Posted January 9, 2011 Pigeon burgers made with pork fat, mixed herbs and chillis are good, the pork fat stops them drying out. We use pork fat in venison and rabbit burgers. You could try them in a curry. Rabbit is great for currys as well. Quote Link to comment Share on other sites More sharing options...
ollie Posted January 10, 2011 Author Report Share Posted January 10, 2011 I ended up going with Gary B's link but I didn't put cider in it. This is what I managed to get from the 14 breasts looks like I'll be eating pate for a while. Quote Link to comment Share on other sites More sharing options...
garyb Posted January 11, 2011 Report Share Posted January 11, 2011 Looks good mate I'll try and find the cider recipe I use at some point. Quote Link to comment Share on other sites More sharing options...
Pigeon Paul Posted January 11, 2011 Report Share Posted January 11, 2011 Good pate recipe.... http://www.sacs.org.uk/Sacs/pigeon%20pate.pdf Nice and quick. Some of the others have to be cooked in bain-marie (Water bath) Too much fuss for me. Quote Link to comment Share on other sites More sharing options...
ollie Posted January 11, 2011 Author Report Share Posted January 11, 2011 Good pate recipe.... http://www.sacs.org.uk/Sacs/pigeon%20pate.pdf Nice and quick. Some of the others have to be cooked in bain-marie (Water bath) Too much fuss for me. This is the recipe I used Quote Link to comment Share on other sites More sharing options...
The Duncan Posted January 11, 2011 Report Share Posted January 11, 2011 Personally, I like them sliced thin, dipped in beaten egg, the flour mixed with good cajun spices, and thrown in a very hot frier for a couple of minutes - very hard to beat, especially with a garlic sauce. Bl00dy hungry now! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.