crocket Posted August 11, 2006 Report Share Posted August 11, 2006 As it says on the tin. The link below give an idiots video guide to cooking pigion breast --- yum yum Has anyone else tried this one ? Good luck Crocket http://www.uktvfood.co.uk/index.cfm?uktv=r...displayVideo=hi Quote Link to comment Share on other sites More sharing options...
pin Posted August 11, 2006 Report Share Posted August 11, 2006 Pigeon bacon and black pudding is a classic, mind looking at that he had that pigeon a bit rare for me Quote Link to comment Share on other sites More sharing options...
henry d Posted August 11, 2006 Report Share Posted August 11, 2006 Pigeon bacon and black pudding is a classic, mind looking at that he had that pigeon a bit rare for me I`m with you buddy,I like it the bloody side of rare but not uncooked.Still at least he put it back and tried to remedy it Quote Link to comment Share on other sites More sharing options...
webber Posted August 11, 2006 Report Share Posted August 11, 2006 It all looked intersting and apetising until he sliced the virtually raw pigeon breasts. I will try it, but shall cook mine to perfection. webber Quote Link to comment Share on other sites More sharing options...
pin Posted August 11, 2006 Report Share Posted August 11, 2006 Pigeon bacon and black pudding is a classic, mind looking at that he had that pigeon a bit rare for me I`m with you buddy,I like it the bloody side of rare but not uncooked.Still at least he put it back and tried to remedy it Yep! I would like that good food live program if they got rid of that horribly annoying fat woman and her irritating voice, questions and face Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted August 11, 2006 Report Share Posted August 11, 2006 I always cut each breast longways to make them thinner when pan frying. That way they are properly cooked. Got a bit poncy with "baby leeks". Liked the idea of balsamic vinegar. Nice post, thanks. I was interested in the comments about pigeon being dificult to sell in the smoke (london). **** if i'd touch Trafalgar pigeon, with all though flying rats ******** on my hero. Quote Link to comment Share on other sites More sharing options...
pin Posted August 11, 2006 Report Share Posted August 11, 2006 Difficult to sell unless you have a reputation. Ramsey sells them for what must be about £15 a bird, I am sure the other "big names" can do likewise. Other than that no chance, most people won't touch it. Working on a few folks at work, had to breast them off for them, 2 blokes took home a half dozen breasts with some instructions today - hope they like it Quote Link to comment Share on other sites More sharing options...
McF Posted August 11, 2006 Report Share Posted August 11, 2006 Webber Are you going to cook it or the soupdragon because if your having a go i'll hold you to it when we go to scotty in a few weeks. McF Quote Link to comment Share on other sites More sharing options...
Country_est Posted August 11, 2006 Report Share Posted August 11, 2006 Was at his restaurant the day before Bisley. He sells these at £6.50 for a starter. Saddle of roebuck was £16. with veg £2.50. Was very good, real class stuff, not that eat at this sort of place often as it was the wifes birthday. Trev Quote Link to comment Share on other sites More sharing options...
henry d Posted August 11, 2006 Report Share Posted August 11, 2006 So that`s how you got the day off Quote Link to comment Share on other sites More sharing options...
Country_est Posted August 11, 2006 Report Share Posted August 11, 2006 So that`s how you got the day off That and the fact its not her birthday till Sunday, the kids were away that week.... Also cost me £900 for her shotgun just so I can continue to take her to clays Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted August 11, 2006 Report Share Posted August 11, 2006 Thanks for that crocket I love my meat warm not cooked and that dish pushed all the right buttons. LB Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted August 13, 2006 Report Share Posted August 13, 2006 I do my fillet steaks for 30 seconds on each side,,,but pigeon gets around 3 mins on 1 side and 2 on the other. And whats with breaking up the black pud.......................these posh folks..........get it sliced..... Balsamic is a great ingredient........ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.