Davrian Posted June 7, 2006 Report Share Posted June 7, 2006 I posted about the finer points of preparing wabbits a while ago and had a great response, so now pigeons and possibly doves and partridge? Firstly are we allowed to shoot pigeons and doves and partridge at any time of year? (are there seasons?) Secondly clean kills, so far I've only used head shots but whilst amongst the vegetables they tend to bob, I have read some where that the throat and between the top of the wings (shoulder blades) are good kill zones? Thirdly I'm planning on saving the breast meat for the freezer, I'd like to know the quickest and easiest ways to do this, I've never skinned a bird before (plucked a pheasant, very pleasant!) and I'm sure that other than the breast there's not much to save from a pigeon, less from a dove? Fourthly Partridge, are they legal quarry for an air rifle? and would the preparation be the same as pigeons and doves or is it worth saving more of the bird? (that's more than one question but hey!) Quote Link to comment Share on other sites More sharing options...
henry d Posted June 7, 2006 Report Share Posted June 7, 2006 Try this http://forums.pigeonwatch.co.uk/forums/ind...showtopic=15526 Also there is no season for pigeon/COLLARED dove and you don`t say what type of partridge(and they do have a season). At a guess you would appear to be inexperienced at both shooting and things natural so I would if I were you stick to paper targets for the time it takes you to be able to identify all quarry and non quarry species. That way you will be an expert shot as well as a budding naturalist. Quote Link to comment Share on other sites More sharing options...
Davrian Posted June 7, 2006 Author Report Share Posted June 7, 2006 Try this http://forums.pigeonwatch.co.uk/forums/ind...showtopic=15526Also there is no season for pigeon/COLLARED dove and you don`t say what type of partridge(and they do have a season). At a guess you would appear to be inexperienced at both shooting and things natural so I would if I were you stick to paper targets for the time it takes you to be able to identify all quarry and non quarry species. That way you will be an expert shot as well as a budding naturalist. I've only been shooting air rifles for about 18 years! easily get my shots under a 5 pence piece at 25 yards and a 10 pence piece easily out to 35 yards, if this standard ever slipped I'd stick to paper! The last couple of years I've been getting more serious about my shooting and gaining permissions for farms in the area, I prefer rabbits as I can eat them but one farmer has asked me to take care of said pigeons and doves, I'd rather be eating them than just wasting them and I'm keen to be doing things right. The wood pigeons and collared doves on the farm are easily identified and shot, the partridge will be looked up in my bird book next time I spot it (I didn't shoot it as I wasn't sure!) everything so far has been a good clean head shot but as I said have heard there are other effective ways to kill a pigeon? just want confirmation before I use them. I'm quite capable of humane hunting and pest control, I just want to refine my methods and build up a good reputation localy as a reliable and effective pest controller. :yp: Thanks for your input anyway. Quote Link to comment Share on other sites More sharing options...
SNAKEBITE Posted June 7, 2006 Report Share Posted June 7, 2006 Head shots only for the flying rats. Once you have them pluck the feathers from the breast area. cut round with a sharp kinfe and pull away from breast bone. Practice makes for the perfect breast fillet. Don't worry about the partridges, you have plenty of other quarry and I believe you would need a game licence. Quote Link to comment Share on other sites More sharing options...
Cranfield Posted June 7, 2006 Report Share Posted June 7, 2006 You cannot shoot partridges between 1st February and 1st September and you will need a Game Licence. The BASC do not recommend shooting partridges (or any game birds) with an air rifle. Hopefully, the pigeons that the farmers wants rid of, are wood pigeons and not ferals. Not many people fancy eating feral pigeons and I certainly wouldn't try one. It sounds as though you have found some nice shooting, good luck. Quote Link to comment Share on other sites More sharing options...
MC Posted June 7, 2006 Report Share Posted June 7, 2006 I thought that shooting gamebirds with a single projectile was illegal anyway. As for quarry seasons I would have thought that was one of the first things a hunter should know Cheers Martin Quote Link to comment Share on other sites More sharing options...
Grey Hawk Posted June 7, 2006 Report Share Posted June 7, 2006 Hi mate, contra to popular belief (or pallet) all pigeon meat is excellent if prepared correctly. In my younger days I was a Chef with 13 years experience (including Michelin starred restaurants). Pigeon was a top seller and many a connoisseur tried our pigeon with Savoy cabbage & bacon. Now there are loads of ways to prepare a pigeon but if you are freezing them you need to: You will have already plucked, removed wings, crop & drawn innards. 1 place the bird on its back on your chopping board so you are looking down at the neck. 2 Use a sharp filleting knife and follow the wish bone down to the wing joint and cut through do the same on the other side until the wish bone is only held at the top by the breasts. 3 Give it a gentle twist and it will come away easy. (You can do this with any bird, it aids easy breast removal and reduces waste). 4 Leave the skin on the breasts as it helps to protect the flesh during freezing. 5 Keep the legs I make a stock from these, it’s easy, pm me for method. Or I can tell you how to make a sausage out of the meat to be served with the breasts. Making a fond (stock) will increase the flavour of your dish 100%. Pigeon breasts should be cooked on the crown; this aids moisture retention and reduces shrinkage. Once cooked rest the breasts from the oven for 5 mins then you run your fillet knife down either side of the breast bone, because the wish bone has been removed you can just carve them straight off the bone. Any juice letf in the dish is utilised to make your sauce. Good luck. Quote Link to comment Share on other sites More sharing options...
Davrian Posted June 7, 2006 Author Report Share Posted June 7, 2006 I thought that shooting gamebirds with a single projectile was illegal anyway. As for quarry seasons I would have thought that was one of the first things a hunter should know Cheers Martin This is why I asked, So thats a no to Partridge so I wont be shooting any of those, never shot one before so never needed to know. To be honest I don't think the partridge was doing any harm on the vegi patch whereas the pigeons are! Quote Link to comment Share on other sites More sharing options...
P03 Posted June 7, 2006 Report Share Posted June 7, 2006 Hi mate, contra to popular belief (or pallet) all pigeon meat is excellent if prepared correctly. In my younger days I was a Chef with 13 years experience (including Michelin starred restaurants). Pigeon was a top seller and many a connoisseur tried our pigeon with Savoy cabbage & bacon. Now there are loads of ways to prepare a pigeon but if you are freezing them you need to: You will have already plucked, removed wings, crop & drawn innards. 1 place the bird on its back on your chopping board so you are looking down at the neck. 2 Use a sharp filleting knife and follow the wish bone down to the wing joint and cut through do the same on the other side until the wish bone is only held at the top by the breasts. 3 Give it a gentle twist and it will come away easy. (You can do this with any bird, it aids easy breast removal and reduces waste). 4 Leave the skin on the breasts as it helps to protect the flesh during freezing. 5 Keep the legs I make a stock from these, it’s easy, pm me for method. Or I can tell you how to make a sausage out of the meat to be served with the breasts. Making a fond (stock) will increase the flavour of your dish 100%. Pigeon breasts should be cooked on the crown; this aids moisture retention and reduces shrinkage. Once cooked rest the breasts from the oven for 5 mins then you run your fillet knife down either side of the breast bone, because the wish bone has been removed you can just carve them straight off the bone. Any juice letf in the dish is utilised to make your sauce. Good luck. Grey Hawk, Sounds lovely mate, but a bit fiddly when you've got 25+ birds to do (not that I've ever shot that many with an air rifle). Snakebites method is the one I use, takes about a minute per bird and can be done in the field if need be. P03 Quote Link to comment Share on other sites More sharing options...
Ian D Posted June 7, 2006 Report Share Posted June 7, 2006 If you have been shooting for so long you should know that a partridge is a game bird. It requires a game licence to be shot between 01st September and 01st February and is not considered a target species for air rifles You could soon lose your permission if the land owner sees you taking partridge, without his say so. :yp: When I'm preping pigoen for the pot I just use the breast meat, the rest is a lot of effort for not much meat. A good few birds can be preped in a short time this way. Regards, Ian. Quote Link to comment Share on other sites More sharing options...
Grey Hawk Posted June 7, 2006 Report Share Posted June 7, 2006 Hi mate, contra to popular belief (or pallet) all pigeon meat is excellent if prepared correctly. In my younger days I was a Chef with 13 years experience (including Michelin starred restaurants). Pigeon was a top seller and many a connoisseur tried our pigeon with Savoy cabbage & bacon. Now there are loads of ways to prepare a pigeon but if you are freezing them you need to: You will have already plucked, removed wings, crop & drawn innards. 1 place the bird on its back on your chopping board so you are looking down at the neck. 2 Use a sharp filleting knife and follow the wish bone down to the wing joint and cut through do the same on the other side until the wish bone is only held at the top by the breasts. 3 Give it a gentle twist and it will come away easy. (You can do this with any bird, it aids easy breast removal and reduces waste). 4 Leave the skin on the breasts as it helps to protect the flesh during freezing. 5 Keep the legs I make a stock from these, it’s easy, pm me for method. Or I can tell you how to make a sausage out of the meat to be served with the breasts. Making a fond (stock) will increase the flavour of your dish 100%. Pigeon breasts should be cooked on the crown; this aids moisture retention and reduces shrinkage. Once cooked rest the breasts from the oven for 5 mins then you run your fillet knife down either side of the breast bone, because the wish bone has been removed you can just carve them straight off the bone. Any juice letf in the dish is utilised to make your sauce. Good luck. Grey Hawk, Sounds lovely mate, but a bit fiddly when you've got 25+ birds to do (not that I've ever shot that many with an air rifle). Snakebites method is the one I use, takes about a minute per bird and can be done in the field if need be. P03 Mate you got to do what you feel is best, but should you wish to wine & dine some lucky girl then its a dead cert to third base... Quote Link to comment Share on other sites More sharing options...
Davrian Posted June 7, 2006 Author Report Share Posted June 7, 2006 If you have been shooting for so long you should know that a partridge is a game bird. It requires a game licence to be shot between 01st September and 01st February and is not considered a target species for air rifles :yp: You could soon lose your permission if the land owner sees you taking partridge, without his say so. When I'm preping pigoen for the pot I just use the breast meat, the rest is a lot of effort for not much meat. A good few birds can be preped in a short time this way. Regards, Ian. Thanks for the concern Ian, it was early when I posted this topic and I should have read the list of quarry before even mentioning the partridge. I wont be loosing my permission for shooting the wrong things because I don't! I do shoot Rabbits, Jackdaws, Wood Pigeons, Collared Doves and Rats all of which I know to be legal quarry, I hope to get some permission soon for Grey Squirrels which Defra have called for a cull of! If I have any doubt I'll always check first. I haven't always shot live targets, for years target shooting was enough for me, even now I'm happy shooting targets but feel like I'm doing a job (hopefully a good one) when I'm hunting. Hey everyone forget the whole Partridge thing, my mistake for mentioning it, I wont be getting a shotgun or game liecence, but I will try and identify which type it is and maybe get a picture just out of interest. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted June 8, 2006 Report Share Posted June 8, 2006 My Method of breast removal is even quicker No need to pluck i just make an incision in the crop and peel the skin (with feathers) back till it exposes the breasts and cut them off from there. I use my pigeon for a WIDE variety of dishes from a humble sausage to a full blown balti I don't like bird skin as i find it full of fat :yp: As for the Partridge Question at least he had the sense to ASK first and that shows respect rather than just wading in and getting himself into trouble Good luck with the pigeons LG Quote Link to comment Share on other sites More sharing options...
Ian D Posted June 8, 2006 Report Share Posted June 8, 2006 Hi Davrian, congrats and respect for addmitting a mistake, too many people will argue the toss just to save face. Here's a couple of picture links to help you out. Regards Ian. http://images.google.co.uk/imgres?imgurl=h...6lr%3D%26sa%3DG French or red legged partridge. http://gourmetsleuth.com/images/partridge.jpg Quote Link to comment Share on other sites More sharing options...
P03 Posted June 9, 2006 Report Share Posted June 9, 2006 Hi mate, contra to popular belief (or pallet) all pigeon meat is excellent if prepared correctly. In my younger days I was a Chef with 13 years experience (including Michelin starred restaurants). Pigeon was a top seller and many a connoisseur tried our pigeon with Savoy cabbage & bacon. Now there are loads of ways to prepare a pigeon but if you are freezing them you need to: You will have already plucked, removed wings, crop & drawn innards. 1 place the bird on its back on your chopping board so you are looking down at the neck. 2 Use a sharp filleting knife and follow the wish bone down to the wing joint and cut through do the same on the other side until the wish bone is only held at the top by the breasts. 3 Give it a gentle twist and it will come away easy. (You can do this with any bird, it aids easy breast removal and reduces waste). 4 Leave the skin on the breasts as it helps to protect the flesh during freezing. 5 Keep the legs I make a stock from these, it’s easy, pm me for method. Or I can tell you how to make a sausage out of the meat to be served with the breasts. Making a fond (stock) will increase the flavour of your dish 100%. Pigeon breasts should be cooked on the crown; this aids moisture retention and reduces shrinkage. Once cooked rest the breasts from the oven for 5 mins then you run your fillet knife down either side of the breast bone, because the wish bone has been removed you can just carve them straight off the bone. Any juice letf in the dish is utilised to make your sauce. Good luck. Grey Hawk, Sounds lovely mate, but a bit fiddly when you've got 25+ birds to do (not that I've ever shot that many with an air rifle). Snakebites method is the one I use, takes about a minute per bird and can be done in the field if need be. P03 Mate you got to do what you feel is best, but should you wish to wine & dine some lucky girl then its a dead cert to third base... P03 Quote Link to comment Share on other sites More sharing options...
Davrian Posted June 9, 2006 Author Report Share Posted June 9, 2006 Hi Davrian,congrats and respect for addmitting a mistake, too many people will argue the toss just to save face. Here's a couple of picture links to help you out. Regards Ian. http://images.google.co.uk/imgres?imgurl=h...6lr%3D%26sa%3DG French or red legged partridge. http://gourmetsleuth.com/images/partridge.jpg Ian, it was a Grey, they're easily distinguishable then! I'd rather photograph something like that to be honest, though I'm sure it would taste lovely? Knocked on another door this morning and left a permission slip to be signed looks like I've got a lot more bunnies to manage and they've asked me to take care of as many pigeons and crows as I like Before long I'll be getting the hang of preparing these pigeons then! Thinking of moving up to a multi shot now, short list is BSA super 10, Theoben Rapid 7, AA (BTAS) S410. Budget will mean its second hand though. Quote Link to comment Share on other sites More sharing options...
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