M.I.A Posted July 11, 2011 Report Share Posted July 11, 2011 Hello, never prepared a pigeon before. however i am just about to do my first one. Its been dead for around 2 hours, its still a little warm, do i need to wait for it to go cold before i breast it? Or can i just do it now thanks Quote Link to comment Share on other sites More sharing options...
Catweazle Posted July 11, 2011 Report Share Posted July 11, 2011 Get those breasts in a pan with a little olive oil and garlic right now. Mmmmmmm. I can taste it. Quote Link to comment Share on other sites More sharing options...
fielddweller Posted July 11, 2011 Report Share Posted July 11, 2011 Fine to do it now,it is however a little easier to crown the following day. ATB Fielddweller Quote Link to comment Share on other sites More sharing options...
Beretta28g Posted July 11, 2011 Report Share Posted July 11, 2011 Yes, hanging great idea! At this time of year they will go off if you hanging them. Quote Link to comment Share on other sites More sharing options...
M.I.A Posted July 11, 2011 Author Report Share Posted July 11, 2011 Thanks chaps, just had it how catweazle said and I can't believe what I've been missing out on!!! By far one of the nicest meats I've ever eaten, even the misses after much hesitation can't believe how nice it is I want a freezer full by the weekend Quote Link to comment Share on other sites More sharing options...
steyrman Posted July 11, 2011 Report Share Posted July 11, 2011 Welcome to the breast club Quote Link to comment Share on other sites More sharing options...
Zaiyn Posted July 11, 2011 Report Share Posted July 11, 2011 I either crown mine in the field or breast them out at home in the Kitchen. I never let them hang and I like my meat fresh. In fact, when I take my portable stove and some marinade, I will sometimes cook and eat some within minutes of shooting them. It might be the fresh air, but marinaded pigeon breast fried for a couple of minutes each side and allowed to rest for another couple, thinly sliced and still pink in the middle taste divine in a fresh crusty roll with cucumber and mayonaise. Quote Link to comment Share on other sites More sharing options...
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