WoodyPopper Posted July 8, 2011 Report Share Posted July 8, 2011 (edited) Hi I like pigeon in pepper sauce (there's a recipe in this forum) but the pigeon is always a bit tough. I'm giving it to guests tomorrow. Any suggestions for making it tender please? Edited July 8, 2011 by WoodyPopper Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 8, 2011 Report Share Posted July 8, 2011 Flash fry the pigeon breasts (cut into 3)for a minute each side - Remove and keep warm. Deglaze the pan and make your pepper sauce - Flop the pigeon back in right at the end to warm it through and it'll be great. Pigeon needs to be cooked hard and quick and then rested - Long slow cooking actually makes it tought in my opinion. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted July 8, 2011 Report Share Posted July 8, 2011 Or keep them whole but cook them from room temp (ie not straight out of the fridge) for a maximum of 2 minutes each side, the pan must be very hot with just a drop of veg or sunflower oil and when they go in season well. When they are done put them in tin foil and then make your sauce (shouldn't take more than a couple of minutes) then serve straight away. I slice them at a shallow angle before service so you get nice flat area of pink meat showing - not raw dark red but pink. Enjoy PS the only thing that can be tough is the flat tendon that runs through the breast so you can remove a bit of that first. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 8, 2011 Report Share Posted July 8, 2011 PS the only thing that can be tough is the flat tendon that runs through the breast so you can remove a bit of that first. That's a great tip for cooking any meat - Esp steaks, lamb and venison Quote Link to comment Share on other sites More sharing options...
point and shoot Posted July 8, 2011 Report Share Posted July 8, 2011 All good advice. Put simply - cook pigeon breast the same as you would cook best steak. Never fails. Quote Link to comment Share on other sites More sharing options...
utectok Posted July 8, 2011 Report Share Posted July 8, 2011 Or keep them whole but cook them from room temp (ie not straight out of the fridge) for a maximum of 2 minutes each side, the pan must be very hot with just a drop of veg or sunflower oil and when they go in season well. When they are done put them in tin foil and then make your sauce (shouldn't take more than a couple of minutes) then serve straight away. I slice them at a shallow angle before service so you get nice flat area of pink meat showing - not raw dark red but pink. perfection !!!! Enjoy PS the only thing that can be tough is the flat tendon that runs through the breast so you can remove a bit of that first. Quote Link to comment Share on other sites More sharing options...
utectok Posted July 8, 2011 Report Share Posted July 8, 2011 Only turn once ! Quote Link to comment Share on other sites More sharing options...
WoodyPopper Posted July 9, 2011 Author Report Share Posted July 9, 2011 A success thanks! I'd still prefer it a little more tender but removing that tendon really helps. As does letting the meat rest. Quote Link to comment Share on other sites More sharing options...
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