How well do you cook your pigeon ?

[rupertx]

The Missus and I had pan fried woody breast last night with mashed spud, cabbage, carrots and a lovely home made red wine sauce. Very nice.

The pigeon was maybe a tad under cooked for my liking as it was still bloody in the centre.

 

How well do you guys cook your pigeon ? Rare, medium or cooked right through. ?

[Davej]

Being poultry I like mine well done but to keep it suculant I cook them in the red wine, clove of garlic and a couple of slices of orange peel on, lightly seasoned with salt and cracked black pepper, removing breast from pan once cooked reduce the red wine mixture for a sauce. Can smell it now.

[Cranfield]

I like mine cooked right through as well, but still moist.

My Wife oftens cuts a breast diagonally into three or four slices, this ensures its cooked well and speeds up the cooking process.

[Davej]

I like mine cooked right through as well, but still moist.

My Wife oftens cuts a breast diagonally into three or four slices, this ensures its cooked well and speeds up the cooking process.

 

Try butterflying this is cutting the breast almost all the way through then roll out with rolling pin seal in pan both sides very quickly to keep the juices in then cook as above.

[iamspartacus]

roll in some flour and seasoning, then 6 or 7 mins a side on a griddle pan, it should be cooked like duck so that it is pink (but not bloody) in the middle. My mouth is watering now!

 

IAS

[henry d]

Slightly bloody for me(rare to med.rare)

[Wookie]

Ditto on the slightly bloody. Over-cooked meat is one of the greatest sins of cooking you can have. You lose all the flavour and texture. Every time I see a well done steak I cringe. People might as well be eating shoe leather.

 

I like my pigeon marinaded in red wine, tabasco and a splash of Worcs Sauce, then flashed on the barbie until the outside looks done.

 

Wookie

[lurcherboy]

There are 2 ways to cook it, or so I was told, and so far it has proved to be right.

 

1st way- fast.

I marinade mine (like wookie) in the ingredients he uses plus more for a minimum of 24 hours.

 

Then fry in smoking groundnut oil for one minute on the smooth side, turn, then two minutes on the rough side.

 

Serve with mash and salad or new pots and imported pouncy veg.

 

 

 

2nd way-slowwwwwwwwwwwwwwwwww

Pigeon pie made up with slices of rump steak and sausage meat, or, slow cooker with a lamb ragout mix (or any packet mix) carrots, shallots, mushrooms etc.

 

***** that's made me hungry, got to go and eat now

 

Forget to say that a full bodied red will go down a treat with either one.

 

 

 

LB

[pavman]

In the slow cooker with other game meat mushrooms and onions veg, yum yum

 

or in a game pie....fantastic, mrs P is not to keen with woodie on its own but I like it thin sliced and pan fried in garlic butter on taost

 

pavman

[stupidsalmon]

I normally roast the whole breast, after hanging for 24hrs and marinading for 12hrs in a good slug of olive oil. Cook them at about 200oC for 25-35mins depending on how bloody i want em. 30mins a good comprimise as theyre not over cooked and dried out but still pink and moist. YUMMM!!

SS

[Hunter]

Might be dumb to be saying this, but with possible bird flue still around, I would cook any wild poultry as best as possible. Poultry can also carrier other diseases, and good cooking eliminates them

[Lancs Lad]

about 5 mins and 2 mins resting time.]

 

Mix 4 breasts with fresh thyme from the garden, olive oil and a clove of crushed garlic.

 

Pan fry for 2.5 mins on a griddle pan, take out of the pan and rest.

 

Chop up half a dozen good sized chestnut mushrooms in the same bowl that you mixed the pigeon in...fry on one side for about a min.

 

Add the pigeon back to the pan and turn mushrooms, fry off for another 2.5 mins.

 

Take off the heat.

 

Add a bit of smoked paprika and a little bit of chilli. Pour in some cream and leave to bubble off the heat whilst you dish up some nice jersey royals and broccoli...

 

Serve your pigeon up.........

 

Job done.........

 

Nice and tasty.

[bertie]

George forman grills also cook them brilliantly, and if on full heat there done in just a few minutes!

[pin]

Already been mentioned but as with just about all meat / poultry if you want it succulent then cook it, let it rest - covered, in a warm oven or sheilded from the brunt of the heat with some foil in the pan. The trick is to allow it to continue to cook a little but without drying out.

 

Most meat / whatever continues to cook when off the heat so I tend to take it off before its done and allow to rest. The biggest mistake people make is to assume that once the main heat is off the cooking process is over. That or they try and finish the cooking in the pan which almost always results in tough overcooked meat.

[Lancs Lad]

I quite fancy doing a pigeon tangeen (morrocan type cookery). It a pot with the conical lid heated underneath on coals....

 

Made with tomatoes, onions, peppers, apricots, smoked paprika and cinnamon sticks a bit of cumin and finished off with some fresh corriander.

 

Served on a nice best of saffron rice with a quick swirl of cream.

[pin]

I quite fancy doing a pigeon tangeen (morrocan type cookery). It a pot with the conical lid heated underneath on coals....

 

Made with tomatoes, onions, peppers, apricots, smoked paprika and cinnamon sticks a bit of cumin and finished off with some fresh corriander.

 

Served on a nice best of saffron rice with a quick swirl of cream.

 

Spot on idea mate. Was out getting dragged shop to shop one day by Mrs Pin, but spotted this fella, might be the cheapest tageen available. They also do this little chap which may assist.

 

Not sure Lancs lad needs the cookery book though, that sounds delicious mate

[Lancs Lad]

MMM....might just have to "obtain" one of those.....

 

Im currently working on coming up with a recipie for mixed game pie.......Small individual ones.....

 

Thinking of a pork pie style pastry with a mix of rabbit, venision, pigeon. Probably line the pastry with pancetta then put the meat thru the grinder and mix in some herbs - dont know what ones yet.

 

Maybe some toasted juniper berries and thyme from out of the garden...

 

Some more pancetta mixed in to the meat to give it a bit of moistness or if I can get hold of some, a good few cubes of speck (polish type bacon).

 

Bob it into the the lined pie crust, wrap the pancheta over the top. bit of salt and pepper and a sprig of tyme and chuck a lid on the pie.

 

Quick Hole in the top of the pie for the jelly mix at the end. Egg wash and into the oven.

 

 

Onto the gellatine finish..........

 

Good slug of port and some game stock bit of redcurrant jelly, reduced down and then the required amount of leaf gellatine. When the pies are cool, and just before the jelly starts to set, pour in the mix into the hole and get em right into the fridge to set the jelly.

 

Served up with a nice red onion chutney/marmalade or some cooked red cabbage with apple and spiced raisins......

[pin]

Oh yes, that my friend is cooking pornography

 

I'd go for that, with a game stock made from the discarded bits of rabbit etc, root veg and some 'erbz.

 

I'd deffinately consider the pancetta but I think you need to make sure its nice and salty to lift it.

 

I'd brown off the game in a thick bottomed pan, roll it in a little seasoned flower to get it lovelly and brown and get the flavours going. Into the stock would have to be a good 1/3rd of a bottle of a nice spicy red wine, perhaps a youngish rioja? Shove a bay leaf or three in there and mmmm

 

I like the idea of the chutney, go for that with caramelised red onion with the junipers, a classic combo. Add into that a touch of balsamic and the cinnnamon, cloves etc

 

Let us know how you get on, post some pics

[Lancs Lad]

Oh yes, that my friend is cooking pornography

 

I'd go for that, with a game stock made from the discarded bits of rabbit etc, root veg and some 'erbz.

 

I'd deffinately consider the pancetta but I think you need to make sure its nice and salty to lift it.

 

I'd brown off the game in a thick bottomed pan, roll it in a little seasoned flower to get it lovelly and brown and get the flavours going. Into the stock would have to be a good 1/3rd of a bottle of a nice spicy red wine, perhaps a youngish rioja? Shove a bay leaf or three in there and mmmm

 

I like the idea of the chutney, go for that with caramelised red onion with the junipers, a classic combo. Add into that a touch of balsamic and the cinnnamon, cloves etc

 

Let us know how you get on, post some pics

 

 

Which bit,,,,,,,,the cooking or the pornography.....

 

Might start giving it a bash this weekend......

[pin]

I hope you were not on about the porn, given that you are off to give it a bash

 

Stick some pics up if you make the pies

[Lancs Lad]

Made a few adjustments today..........couldnt be ***** making the pie pastry, so did the cardinal sin and bought short crust pastry..................

 

I know..............Lazy ****..............

 

Made the pie in a sponge tin.........mistake........should be in a pie tin............helps to keep the shape when you serve it......

 

Anyway......

 

Pastry into the tin,,,,,,,,,,,,,lined out with salami instead of panchetta..........few mushrooms and leeks choped and diced....

 

A few spoonfulls of somerfields red onion and chilli chutney.

 

Slam in the meat...........press it down...more mushrooms and leeks and another few helpings of chutney.

 

cover the meat and veg with a few more salami slices.

 

Put the lid on..........(pie crust for us wiganers...)

 

Into the oven.......................

 

pull it out and serve it up............

 

V NICE.....................

[pin]

Nice one! I suspect you have scoffed the lot, you should have shoved us a pic up to make us all drool :blink:

[Lancs Lad]

Nice one! I suspect you have scoffed the lot, you should have shoved us a pic up to make us all drool

 

 

.........burp..................AND ****......

[Zapp]

You could try a couple of pigs trotters (or ifyou cant get that a couple of hocks) instead of leaf gelatine for your gelatine/stock mix. Both have lots of gelatine, and you'll get some lovely cold pork/sandwich meat left over once you fish them out. OR, you could chop/mince the meat and add it to your pie (which has made me feel very hungry btw!)

 

Pete

[Lancs Lad]

You could try a couple of pigs trotters (or ifyou cant get that a couple of hocks) instead of leaf gelatine for your gelatine/stock mix. Both have lots of gelatine, and you'll get some lovely cold pork/sandwich meat left over once you fish them out. OR, you could chop/mince the meat and add it to your pie (which has made me feel very hungry btw!)

 

Pete

 

 

MMMMM trotters......not had them for ages..........