Pan frying pigeon breasts, what with?

[paulmar]

I would like to pan fry some pigeon breasts, is just olive oil and garlic all i need? does anyone use anything else?

[JKD]

Hi fella, I find it's best to fry up your extras, onions, leeks [par-boiled] garlic etc first, then fry the breasts, remove when cooked, then put onions/leeks/garlic back in the pan, add some flavouring/sauce if required, deglaze with a splash wine, then tip contents of pan onto breasts,,,, boiled new potatoes and petit-pois, ground black pepper over the lot,,,, delish

 

atb

 

Chris

Edited April 4, 2012 by JKD

[Penfolio]

Butter n garlic, simple but effective.

 

As above but with some shallots and a red wine sauce.

 

Lot's of game/duck recipes work with the meat too if you want to get more creative.

Edited April 4, 2012 by Penfolio

[Blunderbuss]

Chopped bacon or black pudding go well with them Don't over cook them whatever you do, they need to be very pink in the middle., then they'll be like finest fillet. Overdo it and they'll be like boot leather!

[The Essex Hunter]

I would like to pan fry some pigeon breasts, is just olive oil and garlic all i need? does anyone use anything else?

 

Bacon eggs mushrooms and i cut the breasts in to thin strips......yum yum

 

 

TEH

[Blackpowder]

For a starter:- Use a heavy pan or griddle and get it really hot, allow a slice of black pudding and a pigeon breast per person, also allow a disc of good british eating apple per person. Lightly oil the pan, and get it HOT fry the pigeon breast dfor no more than three minutes a side ansd set aside to rest, fry the black pudding and carmalise the apple ring. Stack on the plate as Black pudding, apple ring , pigeon breast.

 

That is an excellent starter and at 3 minutes the pigeon is as tender as the best fillet steak.

 

To make this into a main course serve with Irish Chump or Collcannon mash for which there are plenty of recipes available in the internet.

 

Blackpowder

[Vermincinerator]

Just dust them in seasoned flour and fry them hot for a minute a side. perfect

 

Ian.

Edited April 4, 2012 by Vermincinerator

[Catweazle]

Allowing the meat to rest and relax for a few minutes before eating it is important, it's much more tender that way. Also, frying it in olive oil plus butter browns the outside better than just oil alone.

[paulmar]

Thanks for the tips guys!

[welsh1]

Garlic ,butter,and at the last minute a spoon of red jelly in the pan,stir it around to caramelise, then pigeon onto warm tiger bread,and pour the juices from the pan over the top

 

Now i'm hungry.

[utectok]

Great posts yommm !

[miniross]

Works great with wild mushrooms and I love it with pearl barley risotto

[amateur]

I deglaze the pan with port after frying the pigeon with butter, oil and garlic, and whilst the pigeon is resting, cook down the sauce, adding more butter and fresh parsley.

 

Frying quince slices works well with this too.

Edited April 15, 2012 by amateur

[30-6]

Liver, bacon, tomatoes, leek and onions. Cut pigeon into strips.

[garygreengrass]

Cut pigeon into strips,fry with a bit of butter and a big dollop of strawberry jam. Works well with duck breast too.

[Piebob]

Had warm pigeon salad on bruschetta the other night - I had forgotten how good it was. It's a Mike Robinson recipe.

[FalconFN]

Just a tip, but I find it best to get the pan very hot then add sunflower oil (or some other high temp oil) as olive oil and butter burn very quickly and you can end up with a very smokey room and a burned butter taste.

 

A warm pigeon Caesar salad is amazing; mixed salad leaves, Caesar sauce, crispy streaky bacon, croutons and parmisan shavings with panfried breast (sliced after cooking) on top. Fantastic.

[Fatcatsplat]

Just a tip, but I find it best to get the pan very hot then add sunflower oil (or some other high temp oil) as olive oil and butter burn very quickly and you can end up with a very smokey room and a burned butter taste.

 

A warm pigeon Caesar salad is amazing; mixed salad leaves, Caesar sauce, crispy streaky bacon, croutons and parmisan shavings with panfried breast (sliced after cooking) on top. Fantastic.

That sounds very jolly as it happens!!