hmr Posted April 1, 2013 Report Share Posted April 1, 2013 anyone got any simple recepies for pigeon breasts. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 1, 2013 Report Share Posted April 1, 2013 Yep, dice into 3-4 chunks and let marinate for a few minutes (or as long as you want) with a bit of maggi sauce mixed with some Thai sweet chilli sauce. Fry in olive or sesame oil on a high heat for a couple of minutes, till medium-rare. Rest them for a minute or so, then eat. Gorgeous. My favourite way of doing pigeon. On no account overcook them, they go like tough liver if you do. Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted April 1, 2013 Report Share Posted April 1, 2013 As a starter for each pigeon breast you need a slice of black pudding, a slice of cored apple. Lightly oil a griddle pan and get it really hot, sear each pigeon breast for 3 to four minutes a side, cook the plack pudding and apple slice in the same pan. Let the pigeon breast rest in the warm for at least five minutes, then arrange on the plate the blackpudding, the apple slice well carmalised and the pigeon breast on top. A few salad leaves and a spoonful of chilli jam goes well with this, the pigeon will still be red in the centre but should be as tender as the best fillet steak. Blackpowder Oops just seen its almost the same as Thunderbirds, same advice dont overcook. Quote Link to comment Share on other sites More sharing options...
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