Blackpowder Posted November 18, 2014 Report Share Posted November 18, 2014 A few weeks ago some 14 pigeon accidentally collided with my shot pattern and found there way to my plucking shed(lock up garage) . These were all young birds with white neck rings just forming so having picked out four with the least number of pellets I fully plucked and dressed those 4 and filleted the remainder. Sunday past I retrieved the 4 birds from the freezer and allowed to de-frost and decided to give them the roast grouse treatment , that is short and hot. Seasoned with salt and pepper, half a sausage in the rear and a rasher of streaky bacon over the breast. Twelve minutes in a fan oven at 190 deg, and twenty minutes resting under tinfoil. Without a doubt it was the most tender meat I have ever eaten virtually melted in the mouth. It was inclined more to the red side of pink but all my guests voted it a big success. Next time 15 minutes in the oven and see what happens. In passing I would add that the birds had all been feeding on beech mast and were not only tender but delicious also. Blackpowder Quote Link to comment Share on other sites More sharing options...
pegasus bridge Posted November 18, 2014 Report Share Posted November 18, 2014 That's got me salivating , I'm going to give that a whirl I think! Quote Link to comment Share on other sites More sharing options...
JustinRRushton Posted November 25, 2014 Report Share Posted November 25, 2014 What would you compare pigeon in taste wise? Sounds amazing though, my first one may have this special treatment Quote Link to comment Share on other sites More sharing options...
Richie10 Posted November 25, 2014 Report Share Posted November 25, 2014 What would you compare pigeon in taste wise? You can cook it in a stew, tastes like beef, fry it rare and it's like sirloin steak, burn it, like liver. Quote Link to comment Share on other sites More sharing options...
BellySlater Posted November 25, 2014 Report Share Posted November 25, 2014 If it tastes like liver you have over cooked it Quote Link to comment Share on other sites More sharing options...
shootgun Posted November 26, 2014 Report Share Posted November 26, 2014 That's sound delicious, i've got a few in the freezer so i'll give it a try. Usually i pan fry the breast (skin off) 90 seconds on each side, in a very hot pan with couple of tea spoons of good quality olive oil, then straight in a oven, at 100 degrees for 10 minutes. My guests said taste better than venison Quote Link to comment Share on other sites More sharing options...
Mentalmac Posted November 26, 2014 Report Share Posted November 26, 2014 A few weeks ago some 14 pigeon accidentally collided with my shot pattern and found there way to my plucking shed(lock up garage) . These were all young birds with white neck rings just forming so having picked out four with the least number of pellets I fully plucked and dressed those 4 and filleted the remainder. Sunday past I retrieved the 4 birds from the freezer and allowed to de-frost and decided to give them the roast grouse treatment , that is short and hot. Seasoned with salt and pepper, half a sausage in the rear and a rasher of streaky bacon over the breast. Twelve minutes in a fan oven at 190 deg, and twenty minutes resting under tinfoil. Without a doubt it was the most tender meat I have ever eaten virtually melted in the mouth. It was inclined more to the red side of pink but all my guests voted it a big success. Next time 15 minutes in the oven and see what happens. In passing I would add that the birds had all been feeding on beech mast and were not only tender but delicious also. Blackpowder Mmmm lovely! I love roast pigeon, i tend to roast any airgun shot pigeons and youngish ones and breast off the others taken by shotgun. The below is a pic is of a pigeon roasted gasmark 6 for 15 mins but covered with bacon whilst cooking and then taken off for the last few mins to allow skin to crisp up a little now covered in bacon fat. It comes out about medium rare I'd say. 15 mins cooked on gas mark 6, 15 mins rest in foil. Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted November 26, 2014 Author Report Share Posted November 26, 2014 Mmmm lovely! I love roast pigeon, i tend to roast any airgun shot pigeons and youngish ones and breast off the others taken by shotgun. The below is a pic is of a pigeon roasted gasmark 6 for 15 mins but covered with bacon whilst cooking and then taken off for the last few mins to allow skin to crisp up a little now covered in bacon fat. It comes out about medium rare I'd say. 15 mins cooked on gas mark 6, 15 mins rest in foil. Sounds and looks spot on Mac, mine could have done with a few more minutes to bring it to medium rare. Blackpowder Quote Link to comment Share on other sites More sharing options...
stubby Posted November 26, 2014 Report Share Posted November 26, 2014 shot and cooked on the spot, perfect dinner whilst shooting Quote Link to comment Share on other sites More sharing options...
BellySlater Posted November 26, 2014 Report Share Posted November 26, 2014 Quote Link to comment Share on other sites More sharing options...
daystate 177 Posted December 9, 2014 Report Share Posted December 9, 2014 Can't wait to get the chance to shoot a pigeon as I fancy tasting it even more so after seeing these pictures, done rabbit pheasant duck, just got pigeon woodcock snipe etc to go A little of topic but does squirrel taste nutty or is my father in law having me over? Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted December 13, 2014 Report Share Posted December 13, 2014 Mmmm lovely! I love roast pigeon, i tend to roast any airgun shot pigeons and youngish ones and breast off the others taken by shotgun. The below is a pic is of a pigeon roasted gasmark 6 for 15 mins but covered with bacon whilst cooking and then taken off for the last few mins to allow skin to crisp up a little now covered in bacon fat. It comes out about medium rare I'd say. 15 mins cooked on gas mark 6, 15 mins rest in foil. That looks mouthwatering. Quote Link to comment Share on other sites More sharing options...
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