dazzyboi Posted December 4, 2006 Report Share Posted December 4, 2006 Only have a pair from 1 pigeon, but that will be enough for me. I was figuring Grilled pigeon brest with chips, peas and salad. Im not into this fancy cooking partly as im a novice in the kitchen department. Whats the best way to cook the pigeon brests Quote Link to comment Share on other sites More sharing options...
Axe Posted December 4, 2006 Report Share Posted December 4, 2006 http://forums.pigeonwatch.co.uk/forums/ind...showtopic=15493 Quote Link to comment Share on other sites More sharing options...
ziplex Posted December 4, 2006 Report Share Posted December 4, 2006 Loads to try but I can't see a better way of enjoying 'em than fryed, (cut the breasts in half and season, thinner and quicker to cook), in a little oil and have with a duck/welsomer egg/toast with plenty of black pepper. What could be simpler?, and you get the full taste. Quote Link to comment Share on other sites More sharing options...
SPARKIE Posted December 10, 2006 Report Share Posted December 10, 2006 go to ya local ****** and get a blackpepper sauce and chow mein fry it in small pieces and add to it really nice Quote Link to comment Share on other sites More sharing options...
Markio Posted December 10, 2006 Report Share Posted December 10, 2006 Last night we had beef and pigeon casserole cooked in Guinness, the strong irony guiness works really with the strong flavour of the pigeon. Couple of dumplings in there too and it'll taste great after a day in the field. Quote Link to comment Share on other sites More sharing options...
MC Posted December 10, 2006 Report Share Posted December 10, 2006 Blimey Markio, How did you manage to cook that after beating all day? I was asleep in the armchair after 8.00 Quote Link to comment Share on other sites More sharing options...
wickedandlazee Posted December 10, 2006 Report Share Posted December 10, 2006 Sparkie mate - chinese????4t u lived in the kebab house Dazzyboi - Just make sure u don't overcook em as its easy to do. Quote Link to comment Share on other sites More sharing options...
Markio Posted December 10, 2006 Report Share Posted December 10, 2006 Blimey Markio, How did you manage to cook that after beating all day? I was asleep in the armchair after 8.00 Ah easy, my good lady wench had already prepared it before hand. The plan took a turn for the better when the washing up fairy arrived while i passed out on the sofa after 1 can of Abbott ale. Quote Link to comment Share on other sites More sharing options...
Hairy Pat Posted December 11, 2006 Report Share Posted December 11, 2006 Try Prue Coats book 'The Poachers Cookbook' there is a great recipe for pigeon breasts in ginger, lemon, & honey. Pat Quote Link to comment Share on other sites More sharing options...
dazzyboi Posted December 11, 2006 Author Report Share Posted December 11, 2006 Sparkie mate - chinese????4t u lived in the kebab house :unsure: Dazzyboi - Just make sure u don't overcook em as its easy to do. Check out the picture in sporting pictures. I cook them lovely apart from 1 of the brests was a bit pinkey grey inside..Cooked fine but just abit chewey. rest of them were spot on, lovely meal, just wish i had more Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted December 11, 2006 Report Share Posted December 11, 2006 :unsure: Ahhhhh dazi...................can never get enough breast................... Quote Link to comment Share on other sites More sharing options...
crocket Posted December 11, 2006 Report Share Posted December 11, 2006 Hi Dazzyboi Here a link to follow is great and simple need I say more Crocket http://www.uktvfood.co.uk/index.cfm?uktv=r...displayVideo=hi Quote Link to comment Share on other sites More sharing options...
OGGIE Posted December 12, 2006 Report Share Posted December 12, 2006 Cut into strips. Stir fry with black beans, chilli, garlic and ginger to taste. Green or red ( or both ) peppers and onions. Do not overcook. Add water and thicken the sauce with cornflour. Simmer for a few minutes. Serve with rice. Quote Link to comment Share on other sites More sharing options...
Country_est Posted January 3, 2007 Report Share Posted January 3, 2007 Blimey Markio, How did you manage to cook that after beating all day? I was asleep in the armchair after 8.00 Ah easy, my good lady wench had already prepared it before hand. The plan took a turn for the better when the washing up fairy arrived while i passed out on the sofa after 1 can of Abbott ale. Another one is to get her indoors to put it into the slow cooker while you are out shooting and then the return time is not critical to + - an hour or 2 depending on what the roost flight is like at the end of the evening :o PS get a mecahnaical washing up fairy. Just a thought on the kitchen dept, have just spend xmas at the in-laws and found the things I missed the most were, 1)Shooting Rights up there. 2) sharp knifes for de - boning the turkey tfor the news eve bird in a bird jobbie. 3) Waste disposal unit.... 4) Dish Washer 5) Sky TV Good thing is she lives in number 93 and the pub is 89 (odd numbers only) :o Quote Link to comment Share on other sites More sharing options...
kipper Posted January 16, 2007 Report Share Posted January 16, 2007 An old poacher told me this one. (Or should I say an old modern poacher) Breast the pigeon, Wrap the brest individually in cling film with chosen herbs and spices, Put in micriowave for 2min (that is normally plenty dont over cook) And then devour with chips and gravy. :yp: Not as fancy as some of the pro cooks on here but Quick and good. give it atry you might be supprised. kipper Quote Link to comment Share on other sites More sharing options...
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