Pigeon pate

[JDog]

Does anyone have a simple recipe for pigeon pate please?

[sky gipsy]

I've used this one a few times & allways turned out good

Ingredients

• 12 Pigeon breasts, weighed
• Chicken livers in equal weight to the pigeon breast
• 12 leaves of fresh sage
• 1 tablespoon of sherry vinegar
• 1 to 2 tablespoons cognac or brandy
• 1/2 cup melted butter
• 1/4 cup heavy (whipping) cream

Instructions

1. Salt the pigeon breasts and allow them to stand overnight in the refrigerator. (You may omit this part if you like, I do.)
2. Rinse the salt off of the meat carefully.
3. Chop the pigeon breasts.
4. Heat the butter in a pan until melted and beginning to foam.
5. Add the sage and chopped pigeon breasts and cook for about 4 minutes, stirring.
6. Remove the pigeon from the pan and add the chicken.
7. Cook for 3 minutes.
8. Add the vinegar and cognac.
9. Add the pigeon breasts and liver mixture to a food processor.
10. Pulse until finely ground and add melted butter in a steady stream.
11. Add the cream and mix thoroughly.
12. Taste and adjust seasoning, spoon into a serving dish or mold.
13. Add a layer of melted butter and chill overnight.

[JDog]

That sounds delicious thank you. We will have a go at that this weekend, pigeons permitting.

[aris]

That sounds good indeed. Very traditional.

 

You say to cook 12 pigeon breasts for 4 minutes - i'm thinking that means they are not cooked through and still bloody inside - like a rare or medium rare?

 

Also - by 12 pigeon breasts, do you mean the product of 6 pigeons (similar to a chicken, which has two breasts)?

 

Thanks for the clarification.

[sky gipsy]

That sounds good indeed. Very traditional.

 

You say to cook 12 pigeon breasts for 4 minutes - i'm thinking that means they are not cooked through and still bloody inside - like a rare or medium rare?

 

Also - by 12 pigeon breasts, do you mean the product of 6 pigeons (similar to a chicken, which has two breasts)?

 

Thanks for the clarification.

Hi

Sorry if I was a bit vague earlier, but was dashing out to work.

 

I generally use 1Lb of breast meat & an equal quantity of chicken livers (because most of the meat I take off birds get put into 1Lb bags & frozen to be used throughout the year as required by Mrs Sky Gipsy & me). As far as number of breasts goes, I suppose it depends on the size & fitness of the pigeons. I have just taken the breasts off some I shot at weekend, & 4 birds (8 breasts) = 1Lb 4oz.

 

As for cooking the meat, I always like pigeon on the rare side, but tend to do the chicken livers a little longer for safety's sake (medium to well done).

I suggest you try this basic recipie as is first time & the tweek to your tastes .

We have added garlic, smoked garlic, juniper berries, mixed herbs, different types of liquer etc etc to subsequents batches.

 

The pate does keep for a reasonable time in the fridge if required, so long as the butter seal is not broken, so use small ramakins if you have them.

Do let me know how you get on

ATB

S.G.