Farmer-of-the-Futre Posted February 9, 2011 Report Share Posted February 9, 2011 Thought it would be a nice one for a summers evening after harvesting all day. Has anyone tired it and how to you cook them? time, seasoning, scauces? thanks Quote Link to comment Share on other sites More sharing options...
Beardo Posted February 9, 2011 Report Share Posted February 9, 2011 i either use cajun or jerk marinade - lots of olive oil - and don't put then on for long - they dry our very quickly on a bbq because of the low fat content, literally sear on each side and off to rest. Quote Link to comment Share on other sites More sharing options...
semiautolee Posted February 9, 2011 Report Share Posted February 9, 2011 the thought of bbq'd pigeon has got my mouth watering now, will have to try it, good luck Quote Link to comment Share on other sites More sharing options...
claylady Posted February 9, 2011 Report Share Posted February 9, 2011 You could alway mince them and make burgers. Quote Link to comment Share on other sites More sharing options...
henry d Posted February 10, 2011 Report Share Posted February 10, 2011 Mash a garlic clove, a small sprig of rosemary, a pinch of coarse/sea salt in a mortar and pestle and then add olive oil. Marinade overnight (min 4hrs) and BBQ. Quote Link to comment Share on other sites More sharing options...
cooky Posted February 19, 2011 Report Share Posted February 19, 2011 if you put them on the bbq wrap in bacon first to help keep them moist also if making into burgers add a little minced pork to help keep them moist my dad and uncles got a butcher to make up pigeon sausages for them years ago and they were the best sausages i have tasted Quote Link to comment Share on other sites More sharing options...
vulpicide Posted February 20, 2011 Report Share Posted February 20, 2011 Marinade in lemon juice and tandoori massala and onto bbq as stated don't overcook serve with salad pitta and sauce (sauce) tin chopped tomatoes teaspoon freshly ground cumin lea n perrins lemon juice and chilli to taste chopped coriander (lots) and wiz the lot togetheradjust seasoning to taste make the day before to allow flavours to devolop you can change flavour by using mint or parsley in place of coriander its a great sauce try it if you go Mackerel fishing just mmake up your salad and pop your MACKEREL ON bbq CAN'T wait. Quote Link to comment Share on other sites More sharing options...
vulpicide Posted February 20, 2011 Report Share Posted February 20, 2011 pICTURE ON MY AVATAR IS ONE OF MY TERRIERS ON RR WHEN WE WERE MACKEREL FISHING ON Loch Fyne GRRRRR caps lock. Quote Link to comment Share on other sites More sharing options...
lozrob Posted March 26, 2011 Report Share Posted March 26, 2011 (edited) hi, ive been barbequeing pigeon breast for a couple of years now , straight on the bbq with a touch of salt , 1 min per side , NO MORE , the amount of people that say , URGGGH to start with , then WOW , when they have actually tasted it. i have even turned to smoking them now, marinade over night in salt/brown sugar solution , then smoke over hickory chips in my home made smoker, takes about 25 minutes , ABSOLUTELY FANTASTIC . cheers. loz. Edited March 26, 2011 by lozrob Quote Link to comment Share on other sites More sharing options...
humperdingle Posted March 26, 2011 Report Share Posted March 26, 2011 My wee girl (10) loves barbecued pigeon. I usually cube them up into 1" pieces, mix in a bowl with some veg oil and cajun spice, alternate pigeon with chunks of onion and mushrooms. They really don't take very long to cook, and you certainly don't want to overcook them as they become tough Quote Link to comment Share on other sites More sharing options...
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