Tod Posted February 26, 2012 Report Share Posted February 26, 2012 just cleaned a few of the birds from yesterday, think its going to be a roast pigeon week, starting with pigeon risotto tonight. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted February 26, 2012 Report Share Posted February 26, 2012 wow, i can almost NEVER be bothered to pluck and clean pigeon, usually crown or breast them... enjoy! Quote Link to comment Share on other sites More sharing options...
stripey999 Posted February 26, 2012 Report Share Posted February 26, 2012 wow, i can almost NEVER be bothered to pluck and clean pigeon, usually crown or breast them... enjoy! You know Pete, I was thinking exactly the same then saw you post. Way too much trouble. Quote Link to comment Share on other sites More sharing options...
Tod Posted February 26, 2012 Author Report Share Posted February 26, 2012 how can it be way too much trouble to give something the respect it deserves after you have spent time hunting it. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted February 26, 2012 Report Share Posted February 26, 2012 i always eat it, or give it to someone to be eaten, but plucking and gutting, vs crowning, is so much extra work, for pretty much no reward, there is pretty much no leg or wing meat at all. Quote Link to comment Share on other sites More sharing options...
Rosebank22 Posted February 26, 2012 Report Share Posted February 26, 2012 i always eat it, or give it to someone to be eaten, but plucking and gutting, vs crowning, is so much extra work, for pretty much no reward, there is pretty much no leg or wing meat at all. There is lots of flavour in those wings and legs though and could be used in a stock - and be used with the breasts for a pigeon pie. if my brother gets some pigeons, I will make one when i'm up next and get him to give it to you. Plucking a pigeon doesnt take long compared to a duck though! bloody birds. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted February 26, 2012 Report Share Posted February 26, 2012 wow, i can almost NEVER be bothered to pluck and clean pigeon, usually crown or breast them... enjoy! I've probably only ever done it twice - they look good but roast pigeon is not as good as pan fried (in my opinion) and the only bit worth eating is the breast anyway. I did see a good recipe for whole deep-fried Asian style pigeon which might be worth a try one day. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted February 26, 2012 Report Share Posted February 26, 2012 (edited) I have plucked whole pigeons before, but it really isnt worth it on a regular basis. rosebank, There is lots of flavour in those wings and legs though and could be used in a stock - and be used with the breasts for a pigeon pie. if my brother gets some pigeons, I will make one when i'm up next and get him to give it to you. Plucking a pigeon doesnt take long compared to a duck though! bloody birds. Edited February 26, 2012 by southeastpete Quote Link to comment Share on other sites More sharing options...
beretta88 Posted February 26, 2012 Report Share Posted February 26, 2012 i only ever take the breasts of the rest is ferret food. Quote Link to comment Share on other sites More sharing options...
mpk Posted February 26, 2012 Report Share Posted February 26, 2012 I use legs and wings for stock and sometimes cut the thigh meat off to make pigeon ravioli very tasty Quote Link to comment Share on other sites More sharing options...
Tod Posted February 26, 2012 Author Report Share Posted February 26, 2012 well here's round one, pigeon risotto, fair point about plucking, it is hassle for little gain, as long as you do something with the bird. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted February 27, 2012 Report Share Posted February 27, 2012 looks lovely. fancy sending me some next day delivery lol? Quote Link to comment Share on other sites More sharing options...
ollie Posted February 27, 2012 Report Share Posted February 27, 2012 Fair play to you mate for preparing the birds porperly . Seriously guys how long does it take to pluck a pigeon, 5 mins tops and at least you can roast the whole bird. Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted February 27, 2012 Report Share Posted February 27, 2012 mostly its a filleting job for me, but occasionally I like to pluck and pot roast a lightly shot brace. As has been said earlier the carcase makes excellent stock. Blackpowder Quote Link to comment Share on other sites More sharing options...
southeastpete Posted February 28, 2012 Report Share Posted February 28, 2012 Fair play to you mate for preparing the birds porperly . Seriously guys how long does it take to pluck a pigeon, 5 mins tops and at least you can roast the whole bird. yea, you've never seen me try to pluck a pigeon! most of the time i use them in pies or mince them anyway, so only need the meat. I have loads of stock i made a whiile ago still in the freexer, but when i need some more i'll use a few crowned pigeons... Quote Link to comment Share on other sites More sharing options...
allthegearandnoidea Posted February 28, 2012 Report Share Posted February 28, 2012 I've probably only ever done it twice - they look good but roast pigeon is not as good as pan fried (in my opinion) and the only bit worth eating is the breast anyway. I did see a good recipe for whole deep-fried Asian style pigeon which might be worth a try one day. Could you post the recipe for this up please. It sounds intriguing. Quote Link to comment Share on other sites More sharing options...
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