captainhastings Posted May 2, 2012 Report Share Posted May 2, 2012 Recently got my shotgun licence so managed too get a few pigeons in the freezer. Any tips on getting the pigeon nice and tender ? So far I have tried roasting whole and after looking on the internet times varied between 10 minutes too 1 hour. I opted for about 40 minutes and the pigeon was well over done and like a tennis ball but still very tasty. Next I got a couple of breasts well oiled up then got back too the cooking two breasts 2 1/2 minutes each side then rested. They were not as tough and a little bit on the rare side but tasted fine. But I would like them too be fall apart tender so I can make a nice pie. So I think for that maybe casserole them for a nice long time in some stock with the lid on for a couple of hours a bit like I would a beef shank so I can get my pie filling ? Quote Link to comment Share on other sites More sharing options...
magman Posted May 2, 2012 Report Share Posted May 2, 2012 I de breast mine and slice into scallops , fry in butter and pepper for 30 seconds a side Best method ive found Quote Link to comment Share on other sites More sharing options...
captainhastings Posted May 2, 2012 Author Report Share Posted May 2, 2012 30 seconds quite rare then ? Quote Link to comment Share on other sites More sharing options...
magman Posted May 2, 2012 Report Share Posted May 2, 2012 30 seconds quite rare then ? not in a hot pan only 10mm thick Quote Link to comment Share on other sites More sharing options...
captainhastings Posted May 2, 2012 Author Report Share Posted May 2, 2012 Yes good point definitely worth a try thank you Quote Link to comment Share on other sites More sharing options...
Tod Posted May 3, 2012 Report Share Posted May 3, 2012 I usually toss them in seasoned flour then 2 minutes either side in a hot pan then in the oven for 10 minutes at 100 degrees to rest, usually spot on. Quote Link to comment Share on other sites More sharing options...
86inch Posted May 3, 2012 Report Share Posted May 3, 2012 I like roasted whole pigeon (when i can be bothered to pluck them). Put a knob of butter inside, and on the top, salt/pepper and possibly some streaky bacon on top too if you have it, Stand it on a small slice of dry toast then put in an oven at 200 degrees for no more than 25 minutes! The toast catches all the lovely tasty dripping... delicious If i cook breasts i tend to marinade them whole in honey for a while then fry in melted butter on medium/high heat for about 3-4 mins per side... Marinated in a mixture of sherry and figs also works well, fry the whole lot in butter for the same amount of time and you get a nice sherry/fig sauce too Quote Link to comment Share on other sites More sharing options...
vulpicide Posted May 3, 2012 Report Share Posted May 3, 2012 When I do breasts for a pie I Flash them in butter and olive oil both sides and pass them through the oven but I need them really rare next I pulse them in the food processor I then mix them with part cooked small diced carrot/turnip/potatoes/onions and peas along with the juice from the breasts I deglaze the pan with port or brandy. I then pop the lot into a pie dish and the rest was history. Ps I use jus roll puff pastry it rises even if it hits the gravy.pps watch out for them getting marked down in supermarkets I half them vacuum seal them and freeze till I need them. Quote Link to comment Share on other sites More sharing options...
captainhastings Posted June 6, 2012 Author Report Share Posted June 6, 2012 Well tried them again tonight medium heat in the pan in butter / olive oil for 1 1/2 either side then in the oven gas 1 for 10 minutes Had them with new spuds, asparagus and I did a mush room sauce. They were just right the wife was enjoying them until she chomped down on a pellet she then found a further 2 pellets in hers so not good. As a rule I check them over but been getting lax my shooting is so bad as a rule I only hit them with the odd pellet. Sure most of them die of fear or more likely laughter On the plus side I suppose my shooting must be improving Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted June 6, 2012 Report Share Posted June 6, 2012 Pigeon breasts are best cooked either hot and quick as in other answers given above. Or for pigeon pie I do mine for 4 hours or more in a slow cooker before allowing to cool and laying on a pie crust. Also you need some fatty meat such as pork belly, streaky bacon to add succulance to the meat which can be dry. Method is into a tupperware box put two tablespoons seasoned flour and shake the meat in this untill well coated. Heat some goose fat in a large lidded pan and brown the pigeon meat and your pork etc all over. Remove and place in slow cooker, chop a couple of onions and soften these in the pan add more oil if required. Put the onions in the slow cooker once softened. Last time I also flung in some mushrooms, cellery and a slice of black pudding, crumble an OXO cube over all and give a good stir then pour in enough stock to cover the slow cooker contents. Cook on low for 4 six hours before allowing to cool and transfer to pie dish and enclose with pastry. Blackpowder Quote Link to comment Share on other sites More sharing options...
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