paul1966 Posted February 22, 2007 Report Share Posted February 22, 2007 Got a couple of pigeon breasts from the local farm shop last friday. the best before date is the 24th but looking at them tonight they have gone a darkish colour, where as when i got them they were a redish colour. should they still be ok? not smelt them yet as they are rapped. Quote Link to comment Share on other sites More sharing options...
Cranfield Posted February 22, 2007 Report Share Posted February 22, 2007 Where have they been since last Friday ? If they have been in the freezer, no problem. If in the refrigerator, I would have a good sniff at them. Pigeon meat is dark, rather than reddish, so that is no real guide. Quote Link to comment Share on other sites More sharing options...
pin Posted February 22, 2007 Report Share Posted February 22, 2007 Perfectly fine if they have been kept chilled Quote Link to comment Share on other sites More sharing options...
paul1966 Posted February 22, 2007 Author Report Share Posted February 22, 2007 Perfectly fine if they have been kept chilled yes they have been in the fridge so i'll give them a sniff before cooking to make sure. Quote Link to comment Share on other sites More sharing options...
WeihrauchPower Posted February 22, 2007 Report Share Posted February 22, 2007 Got a couple of pigeon breasts from the local farm shop last friday. the best before date is the 24th but looking at them tonight they have gone a darkish colour, where as when i got them they were a redish colour. should they still be ok? not smelt them yet as they are rapped. As long as they have been kept below 5c they'll be fine. Meats darken as they age thats how they develop a fuller flavour, hence why meat is hung. Quote Link to comment Share on other sites More sharing options...
tiercel Posted February 22, 2007 Report Share Posted February 22, 2007 As long as it's not green your fine to cook them. Meat takes a long time to go "off" but fat will go "off" in a few days. As there is hardly any fat on pigeon breasts then they are good eating, even after over a week in the fridge. Quote Link to comment Share on other sites More sharing options...
kirky640 Posted February 22, 2007 Report Share Posted February 22, 2007 As long as it's not green your fine to cook them. Meat takes a long time to go "off" but fat will go "off" in a few days. As there is hardly any fat on pigeon breasts then they are good eating, even after over a week in the fridge. i agree with the above totaly and iff you a little unsure just cook it well and all will be fine!!! your instinkt will tell you !! kirky Quote Link to comment Share on other sites More sharing options...
dusk2dawn Posted February 22, 2007 Report Share Posted February 22, 2007 Got a couple of pigeon breasts from the local farm shop last friday. the best before date is the 24th but looking at them tonight they have gone a darkish colour, where as when i got them they were a redish colour. should they still be ok? not smelt them yet as they are rapped. As already pointed out meat darkens and IMHO improves with age, as I am always telling my wife dont eat with your eyes , trust your nose but always wash meat before judging it as blood smells quite strongly, provided its been kept at a low temp away from flies (in summer) then it should be ok. Tip.. if you shoot pigeon in the field and cut off the breast meat wrap them in a few sheets of newspaper not airtight plastic box or clingfilm, as soon as poss wash them,keep chilled until ready to cook then slice and saute with chopped shallots in a little olive oil, add a glass of red wine after 2/3 mins, cook just until a sauce forms but dont overcook... best taste ever. D2D Quote Link to comment Share on other sites More sharing options...
krazykayaker Posted February 23, 2007 Report Share Posted February 23, 2007 Got a couple of pigeon breasts from the local farm shop last friday. the best before date is the 24th but looking at them tonight they have gone a darkish colour, where as when i got them they were a redish colour. should they still be ok? not smelt them yet as they are rapped. As already pointed out meat darkens and IMHO improves with age, as I am always telling my wife dont eat with your eyes :yp: , trust your nose but always wash meat before judging it as blood smells quite strongly, provided its been kept at a low temp away from flies (in summer) then it should be ok. Tip.. if you shoot pigeon in the field and cut off the breast meat wrap them in a few sheets of newspaper not airtight plastic box or clingfilm, as soon as poss wash them,keep chilled until ready to cook then slice and saute with chopped shallots in a little olive oil, add a glass of red wine after 2/3 mins, cook just until a sauce forms but dont overcook... best taste ever. D2D Sounds lovely Quote Link to comment Share on other sites More sharing options...
WeihrauchPower Posted February 23, 2007 Report Share Posted February 23, 2007 Got a couple of pigeon breasts from the local farm shop last friday. the best before date is the 24th but looking at them tonight they have gone a darkish colour, where as when i got them they were a redish colour. should they still be ok? not smelt them yet as they are rapped. As already pointed out meat darkens and IMHO improves with age, as I am always telling my wife dont eat with your eyes , trust your nose but always wash meat before judging it as blood smells quite strongly, provided its been kept at a low temp away from flies (in summer) then it should be ok. Tip.. if you shoot pigeon in the field and cut off the breast meat wrap them in a few sheets of newspaper not airtight plastic box or clingfilm, as soon as poss wash them,keep chilled until ready to cook then slice and saute with chopped shallots in a little olive oil, add a glass of red wine after 2/3 mins, cook just until a sauce forms but dont overcook... best taste ever. D2D Then add some single cream and just a couple of peppercorns and a little fresh parsley. Remove the peppercorns if you wish before serving. Quote Link to comment Share on other sites More sharing options...
Suffolk shooter Posted February 24, 2007 Report Share Posted February 24, 2007 Not too long if the CPSA is involved. (Sorry couldn't resist a bit of topical humour) SS Quote Link to comment Share on other sites More sharing options...
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