Pigeon breast fillets

[Blackpowder]

For some time I have noticed when filleting pigeon breast meat that here are found two different kinds of meat. The large dark main bulk of the breast and a finger sized slice next to the breast bone much paler in colour. Yesterday I decided to do something about it and seperated the two, this is quite easy to do as there seems a membrane between - a natural seperation point in fact. These fillets made and excellent tender stir fry, while the main bulk are either now frozen or being processed for pigeon pie.

 

Blackpowder

[Teal]

I've noticed this too, although I can't ever say that I've cooked them separately - in my experience both taste good in the sir fry. That said pigeon pie is also good!

[HDAV]

were the pale bits less Gamey?

[UKPoacher]

The larger darker meat is the muscle that pulls the wing down and drives the bird in the air. The smaller, pink meat is the muscle that returns the wing to its power stroke and so does not work as hard. You find the same thing in pheasants - two-tone breast meat.

 

I also seperate the different meats and freeze them on a plastic mesh over a baking tray then once frozen bag them up so they are not frozen together in one lump and I can take out as many as I want.

[point and shoot]

All the pigeon breast is good in stir fry. I also pan fry them but cut the main breast piece lengthways, therfore making two thinner steaks. It is said that you can do the same with pigeon breast as you can do with best steak! It's true!!

Les