Jump to content
Sign in to follow this  
henry d

Woodpigeon Recipes

Recommended Posts

Just to start it off.............

 

SMOKED PIGEON PATE

 

 

This is for just 2 small ramekin portions, so if you need more just up the amount of ingredients.

 

1 - Salt the breasts off 1 woodpigeon overnight or a minimum of 6 hours, then rinse and wipe dry.

 

2 - Smoke gently for 40 minutes.

 

3 - Pre heat oven to Gas 4 - Sweat a shallot in butter until golden then remove from the pan. Add the same weight of liver(chicken or lambs for preference) as the UNSALTED breasts weighed chopped coarsely and chop the smoked breasts coarsely and add these to the pan and saute for 5-6 mins.

 

4 - Put the meats and shallots in a food processor and deglaze the pan with a small glass of port and when the alcohol boils off, pour this into the processor.

 

5 - Give it a whirl in the processor until it reaches the consistency you like, then put into the ramekins and cover with foil.

 

6 - Place the ramekins into a roasting tin and fill the tin with hot water up to half the height of the ramekins.

 

7 - CAREFULLY put the tin into the oven and cook for 40 minutes.If you want it to keep for a couple of weeks cover with clarified butter, I prefer to let it mature for a day or 3 at least.

 

Salted and ready for the smoker

img0359wr1.jpg

 

Smoked until golden

img0363bx4.jpg

 

Finished product

img0364fy1.jpg

Share this post


Link to post
Share on other sites

Absolutely Perfect HD! Thankyou. Will this be put as a pinned topic?

 

Thanks again! Spot on <_<:lol::lol:

Share this post


Link to post
Share on other sites

WOODPIGEON STROGANOFF

 

breasts of 2 woodpigeon cut into long 20mm thick strips

1/2 400gm tin of chopped tomatoes

1 medium onion sliced not diced

1 red pepper sliced not diced

1 tbsp of smoked paprika

1 oz of butter

142 ml carton of sour cream

A handful of chopped parsley

 

1 - Gently sweat the onions and pepper in the butter for 2 minutes then add the paprika and cook until onions are soft.

 

2 - Increase the heat and when it starts to sizzle add the pigeon strips and fry until all sides are sealed.

 

3 - Add the tinned tomatoes a little at a time so the pan doesn`t cool too much then add 1/2 the soured cream a little at a time.

 

4 - Check the pigeon strips are cooked to the doneness you like(pink for me) then throw in the parsley stir and serve with rice and a dollop of sour cream on top.

 

img0356au0.jpg

Share this post


Link to post
Share on other sites

Pigeon Salad with Leeks

 

Ingredients

1 pigeon breast

1 tbsp olive oil

5 baby leeks

1 tbsp honey

1 tbsp olive oil

For the dressing

2 tbsp red wine vinegar

55ml/2fl oz olive oil

 

Method

1. Brush the pigeon breasts with the oil and place in a hot pan over a medium heat. Cook for 2-3 minutes, turning once. Remove from the heat and leave to rest.

2. Heat a griddle pan until smoking. Add the leeks, the oil and the honey and cook for five minutes, turning occasionally to evenly brown.

3. For the dressing, mix the red wine vinegar and olive oil in a bowl.

4. To serve, place the leeks in the centre of a plate. Slice the pigeon breast and place on top, drizzled with the dressing.

 

 

Pigeon in Red Wine Gravy

 

Ingredients

For the marinade

4 garlic cloves, sliced

½tsp picked thyme leaves

6 black peppercorns, crushed

4 tbsp cold-pressed rapeseed oil

8 wood pigeon breasts

For the gravy

2 tbsp sugar

200ml red wine

2 sprigs thyme

6 juniper berries, lightly crushed

For the roasted leeks

12 baby leeks, trimmed

1 tbsp butter

For the wild mushrooms

handful wood ear mushrooms, sliced

15-20 wild brown closed-cup mushrooms, sliced

1 garlic clove, finely chopped

2 tbsp cold-pressed rapeseed oil

salt and freshly ground pepper

 

Method

1. Pre-heat the oven to 220C/425F/Gas 7.

2. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.

3. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.

4. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.

5. Place the leeks in an ovenproof saucepan or baking sheet with a **** of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.

6. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.

7. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.

8. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.

 

 

Pigeon Pie

 

Ingredients

4-5 pigeons, drawn

salt and pepper

250g/8oz stewing beef

250g/8oz shortcrust pastry

beaten egg to glaze

2 tsp cornflour

300ml/10fl oz stock

 

Method

1. preheat the oven to 180C/350F/Gas 4.

2. Joint the birds into two breast joints and two leg joints each and stew the rest of the carcass in a little water to make stock for the gravy.

3. Cut the beef into small pieces and line a deep 20cm/8in pie dish with these.

4. Lay the pigeon joints on top, cover with water, add salt and pepper, then cover the pie dish with greased paper or aluminium foil. Place in the oven and simmer for 1½ hours.

5. Remove from the oven and raise oven temperature to 200C/400F/Gas 6.

6. Cover the pie with the shortcrust pastry, brush the top with beaten egg, put back into the oven and bake until the pastry is golden brown.

7. Make a gravy by mixing 10g/2tsp cornflour with a little cold water and add to 300ml/10fl oz of the warmed stock. Allow to thicken while stirring, season and serve with the pie.

 

 

 

Warm Pigeon Salad

 

Ingredients

4 plump wood pigeon breasts, skinned

200g/7oz smoked belly pork lardons (pancetta or even Ayrshire)

2 new potatoes, cooked, peeled and sliced

3 handfuls of a selection of salad leaves (for example, roccolla, mache, endive)

100ml/3½oz walnut oil

1 tbsp red wine vinegar

1 tsp dijon mustard

50ml/2oz extra virgin olive oil

a few sprigs of thyme

a few garlic cloves

sea salt and freshly ground black pepper

100ml/3½oz olive oil for cooking

 

Method

1. Fry the lardons in half the olive oil until crisp and then set aside.

2. In the same pan, add a little more oil and fry the potatoes, set aside with the lardons in a warm place.

3. In a bowl, combine the mustard with the extra virgin olive oil, walnut oil and red wine vinegar.

4. In the frying pan, heat the remaining olive oil and cook the pigeon breasts with the garlic and thyme, turning and seasoning as they cook. The breasts don t take long, 2-3 minutes each side maximum. Cover and allow to rest.

5. Combine the salad leaves, ¾ of the dressing, lardons, potatoes and seasoning in a large bowl and serve on four large plates.

6. Cut the pigeon breasts into thin slices and arrange over the salad. Sprinkle over some sea salt and the remainder of the dressing. Serve immediately.

 

 

Pigeon & Black Pudding Pittas

 

Ingredients

4 pigeon breasts

4 tbsp Olive oil

400g cooked black pudding, sliced

200g Pancetta, or smoky bacon lardons

1 lemon, juice only

To serve

mixed green salad leaves

4 white pitta breads

 

Method

1. Preheat the grill.

2. Grill the pigeon breasts for 12-15 minutes until the juices run clear.

3. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the pancetta until crisp.

4. Slice the pigeon.

5. To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pittas

 

 

 

Pastilla (Morrocan Pigeon Pie)

 

Ingredients

200g Butter, melted

1 onion, thinly chopped

3 pigeons, boned and finely diced

4 egg yolks

½ tsp Salt

½ tsp freshly ground black pepper

2½ tsp ground cinnamon

½ bunch of Parsley, roughly chopped

½ bunch of Coriander, roughly chopped

200g whole blanched almonds

2 tbsp icing sugar

6 sheets of Filo pastry

4 hard-boiled eggs, shelled and chopped

green salad, to serve

 

Method

1. Preheat the oven to 180°C/gas 4.

2. Heat a tablespoon of melted butter in a deep, heavy-based frying pan.

3. Add in the onion and fry gently for 2-3 minutes until translucent.

4. Add in the diced pigeon and fry, stirring, until the pigeon is browned on all sides, around 3 minutes.

5. Add in just enough water to barely cover the pigeon, bring to the boil, reduce the heat and simmer for 2 minutes.

6. Mix in the egg yolks, adding them one at a time and stirring as you do.

7. Cook, stirring, until the egg sauce coats the back of a spoon.

8. Stir in the salt, pepper, ½ tsp of cinnamon, parsley and coriander and mix together well. Set aside.

9. Heat a tablespoon of melted butter in a small frying pan. Add in the almonds and fry, stirring, until golden brown, around 5 minutes.

10. Cool the fried almonds then grind coarsely in a pestle and mortar or food processor.

11. Mix together 1 tsp cinnamon with 1 tbsp icing sugar, then mix thoroughly with the ground almonds.

12. Layer 4 sheets of filo pastry in a lightly greased, shallow, non-stick 20cm round pie tin, allowing the pastry edges to hang over the sides of the tin and lightly brushing each filo sheet with melted butter as you layer it.

13. Spoon the pigeon mixture into the filo case, then top with the almond mixture and a layer of chopped hard-boiled eggs.

14. Fold in the over-lapping edges of the filo pastry over the filling and brush the filo lightly with melted butter.

15. Lay 2 sheets of filo over the surface, gently tucking them in under the base and cutting off any excess.

16. Brush the surface with melted butter and pour any remaining butter around the edges of the pie.

17. Bake for 30 minutes, then carefully invert the pie onto a baking sheet.

18. Bake the inverted pie for a further 20 minutes, then carefully turn it over on the baking sheet.

19. Bake the pie for a further 10 minutes, until the top is crisp and golden brown.

20. Mix together the remaining cinnamon and icing sugar and sprinkle evenly over the surface of the pie.

21. Meanwhile, heat a metal skewer until it is red-hot. Use the hot skewer to brand a lattice pattern into the icing sugar mixture on the surface of the pie.

22. Serve with a crisp green salad.

 

 

Pigeon & Sage

 

Ingredients

4 pigeons, skin on

2 tbsp Olive oil

2 tbsp onion, finely chopped

2 tbsp carrot, finely chopped

2 tbsp Celery, finely chopped

1 garlic clove, crushed

1 bay leaf

4 juniper berries

8 whole peppercorns

125ml Red wine

250ml brown chicken stock

½ tsp cracked black peppercorns

1 tsp Sage, chopped

2 tbsp Butter

Salt, and freshly ground black pepper

4 sprigs of sage, to garnish

buttered cabbage, to serve

For the carrot and parsnip mash:

6 Parsnips, sliced

6 Carrots, sliced

3-4 tbsp Butter

Salt, and freshly ground white pepper

 

Method

1. With a sharp-pointed knife cut the breasts away from the pigeon carcasses, keeping your knife towards the bones all the time.

2. Trim the breast fillets into a nice shape and set to one side. Chop the carcasses and legs into pieces, using a heavy knife.

3. Heat 1 tablespoon of the olive oil in a large saucepan. Add in the chopped pigeon pieces and fry until well-browned.

4. Add in the onion, carrot, celery, garlic, bay leaf, juniper berries and whole peppercorns, and cook for another 5 minutes, stirring now and then.

5. Pour in the red wine and deglaze the saucepan with the wine, scraping the bottom of the saucepan to release all the tasty bits.

6. Reduce the wine until it has almost disappeared, then add in the chicken stock. Bring to the boil, reduce the heat and simmer for 15 minutes.

7. Strain the mixture through a fine sieve into a clean bowl and stir in the cracked peppercorns, sage and 1 tablespoon of the butter. Taste for seasoning, adding more salt if necessary. Keep the sauce in a warm place.

8. To cook the mash, cook the carrots and parsnips separately in boiling, salted water until nicely tender but not too soft. Parsnips, in particular, have the ability to 'soak' up liquid, which could make it a mushy mash.

9. Drain both vegetables well and mash them by hand or in a food processor, with the butter and salt and white pepper. Check the seasoning and adjust if necessary. Keep warm.

10. To cook the pigeon breasts, melt the remaining butter with the remaining olive oil in a large sauté pan and season with salt and freshly ground pepper.

11. When the butter begins to foam add the pigeon breasts, skin-side down. Adjust the heat so that the delicate breasts don't cook too fast. They should brown slowly, without becoming crispy. Cook for about 4 minutes, then turn over for another 2 minutes for medium-rare. When cooked, remove to a warm plate to rest for 2 minutes.

12. To serve, remove the skin from the breasts with a sharp knife and slice each breast in two.

13. Place a serving of the carrot and parsnip mash in the centre of four plates. Divide the buttered cabbage into four portions and place on top of the mash. Lay two slices of breast on top of each portion of vegetables. Spoon a little of the sauce over and around and garnish with a sprig of sage. Serve.

 

 

 

Pigeon and Pork Belly

 

 

Ingredients

3 tbsp Puy lentils

1 small bay leaf

1 small garlic clove, finely chopped

5 baby onions

125ml White wine

2 tbsp Olive oil

25g unsalted butter

2 x 100g wood pigeon breasts

50g pork belly

1 tsp sherry vinegar

1 tsp clear honey

lemon juice, to sharpen, optional

salt and pepper

cooked Kale, to serve

 

Method

1. Wash the lentils in cold water and transfer to a large pan along with the bay leaf, garlic, whole baby onions and wine. Barely cover with cold water, bring to a boil and simmer, uncovered, until the lentils are tender. This should take about 50 minutes; set aside.

2. Heat a frying pan over a moderate heat and add the olive oil and half the butter. Season the pigeon breasts with salt and pepper and sear in the hot pan for 2 minutes on each side. Remove the pan from the heat and leave to rest, loosely covered with foil.

3. Cut the pork into thick strips and season with salt and pepper. Heat a non-stick pan over a moderate heat and cook the pork in the dry pan until golden and crisp – this should take about 6-8 minutes. Pour off any fat from the pan and add the vinegar and honey. Toss the pork strips in the tangy honey mixture.

4. Reheat the lentils, adding any juices from the pan with the pigeon breasts. Add the remaining butter to the lentils, season well, and add a little lemon juice to sharpen, if liked.

5. Scatter the pork strips over the lentils and accompany with the sliced pigeon breast. Serve with wilted kale leaves.

 

 

Pigeon, Parsnip & Spicy Chocolate Sauce

 

Ingredients

For the parsnips

4 Parsnips

1 tbsp golden syrup

salt and pepper

2 tbsp Olive oil

For the pigeons

4 wood pigeons

3 tbsp Olive oil

50ml Cognac

150ml Red wine

450ml chicken stock

1 tsp Chinese 5-spice powder

1 bay leaf

4 juniper berries, crushed

4 tbsp double cream

20g chocolate, 70% cocoa solids

1 tsp chilled Butter

1 tsp salt and pepper

mashed potato, to serve

chopped flat-leafed parsley

 

Method

1. Peel the parsnips and leave whole, or cut into half lengthways if they’re large. Boil in lightly salted water until cooked, but firm. Drain and pat dry. Leave on one side.

2. Preheat the oven to 180C/gas 4. Remove the legs from the pigeons, chop into rough pieces and transfer to a heavy-based saucepan with about 2 tbsp of the oil. Fry, over a moderate heat until golden brown.

3. While the legs are browning, brush the pigeons with olive oil, season, and roast in the oven for about 15 minutes. The meat should still be quite pink in the centre.

4. Add the Cognac to the pigeon legs, and tip towards the heat – the cognac should ignite. Once the flames die-down, pour in the wine and cook-down until reduced by half.

5. Pour in the stock, and add five-spice powder, bay leaf and berries. Simmer for about 30 minutes.

6. While the sauce is simmering, finish off cooking the parsnips. Warm the golden syrup with a dash of oil in a frying pan and tip in the tender parsnips. Cook, stirring occasionally, until golden brown – about 10 minutes or so.

7. Add the vegetables and toss until golden brown, season with salt and pepper and serve.

8. Add the cream and reduce the sauce for about 2-3 minutes over a high heat - it should take on a pouring consistency. Strain the sauce and whisk in the butter and add the chocolate.

9. Carve the breasts from the pigeons and remove the skin. Serve with mashed potato, roasted parsnips, and the spiced sauce. Finish with a scattering of chopped parsley.

Share this post


Link to post
Share on other sites

Just tried this last night - WOODPIGEON KEBAB

 

 

Breast of 1 pigeon,

Marinade - 2 tbsp Olive oil, 1tbsp cider/balsamic vinegar, 1tsp mint leaves, 1tsp thyme leaves. Cruch leaves and add liquids then mix well. Slice the breastmeat into little finger size and marinade for at least 4 hrs but no more than 12.

 

Fry the pigeon breasts and juices in a dry wok, cram into a couple of pittas with a green salad thats heavy on the spring onions and add a couple of chopped mint leaves if you so desire. Tasty scran !!!!!

Share this post


Link to post
Share on other sites

Wood pigeon roasted with bacon and prunes/plums:

 

 

I do this whith whole, plucked and skinned pigeons but you could do it with just pigeon breasts by cutting the cooking time down:

 

Wrap the pepared pigeon in smoked bacon (streaky is best as it is fattier) - say three rashers to aligeon. Push dried prunes or dried plums between the bacon and the pigeon.

 

Wrap in foil (leaving the top open) and place in a roasting tin. Pour 2 glasses or either red wine or cider over the pigeon and add some olive oil. Sprinkle with salt and ground black pepper.

 

Roast in the oven for 45 mins (max - maybe check after 35 mins) at 190. Pour off liquid from cooking, add a little tomato puree, fresh thyme and some more oil and a little water to make the gravy.

 

Serve with roast potatoes and green beans and fresh peas.

 

Worked v well when I cooked it last night.

Share this post


Link to post
Share on other sites

Sounds delicious!

 

Simple but fantastic :- Shot a couple out with SS the other day, just flightlining. Breasts off, soaked in salted water overnight. Pestle and Mortar :- good few cloves of chopped garlic, one red, one green normal chilli (flavour) one finger chilli (heat) (with seeds). Very generous grating of fresh ginger, sesame oil and some light soy. Ground up into a good paste then into a bowl with the breasts (12) more soy and a good glug of good organic honey. Fridge over night. Take out a good hour and a half before cooking to come up to temperature.

 

Pan fried in a little oil with butter, buck thirty a side maximum, spooning over spare marinade to add a nice crust.

 

Simple but absolutely delicious :good:

Share this post


Link to post
Share on other sites

Have done the stoganff and the pie both yum yum. was thinking of trying the pigeon in the Red wine Gravy next. any tried this one.

 

Sundodger :lol:

Share this post


Link to post
Share on other sites

Had this one yesterday nery yummy :lol:

 

Pigeon in Red Wine Gravy

 

Ingredients

For the marinade

4 garlic cloves, sliced

½tsp picked thyme leaves

6 black peppercorns, crushed

4 tbsp cold-pressed rapeseed oil

8 wood pigeon breasts

For the gravy

2 tbsp sugar

200ml red wine

2 sprigs thyme

6 juniper berries, lightly crushed

For the roasted leeks

12 baby leeks, trimmed

1 tbsp butter

For the wild mushrooms

handful wood ear mushrooms, sliced

15-20 wild brown closed-cup mushrooms, sliced

1 garlic clove, finely chopped

2 tbsp cold-pressed rapeseed oil

salt and freshly ground pepper

 

Method

1. Pre-heat the oven to 220C/425F/Gas 7.

2. Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.

3. To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.

4. Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.

5. Place the leeks in an ovenproof saucepan or baking sheet with a **** of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.

6. Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.

7. For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.

8. Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.

 

 

Weldone AXE FOR PROVIDING THE RECIPES :lol:

Share this post


Link to post
Share on other sites

These recipes all sound great, My lad ( hitchy294) and I have just had a days shooting with p-a-s and we did the 'peeling' pigeons to get the meat of the breasts, My lad loves them fried, can you tell me why your recipes are salting them overnight??

 

I'm hoping for a Woody Stroganoff this weekend as we've got 1/2 doz in the freezer at the moment.

Share this post


Link to post
Share on other sites
These recipes all sound great, My lad ( hitchy294) and I have just had a days shooting with p-a-s and we did the 'peeling' pigeons to get the meat of the breasts, My lad loves them fried, can you tell me why your recipes are salting them overnight??

 

I'm hoping for a Woody Stroganoff this weekend as we've got 1/2 doz in the freezer at the moment.

dave/hitchy,you dont need to salt the plastic ones lol yes you know.atb lads nice to meet you both p-a-s

Share this post


Link to post
Share on other sites

My wife did the red wine gravy recipie last night, it was great! :yes:

It was the first time either of us had eaten pigeon and we really enjoyed it.

I just need to go and shoot some more now! :oops:

Share this post


Link to post
Share on other sites

Pigeon and Bacon Risotto for 2

 

I just made this tonight and it was very good. It only gets one pan dirty and the quantities below provide ample portions for two. Once you've chopped the ingredients and got it going, it takes very little supervision.

 

Ingredients : -

 

4 -6 pigeon breasts sliced

Three rashers of smoked bacon, chopped

One large sliced onion

10 mushrooms, quartered

A glass of white wine

½ pint vegetable stock

One sliced red pepper

Three carrots, sliced

A teaspoon of Cayenne pepper

Olive oil

125g Arborio risotto rice

250ml hot water

 

Heat the oil in a stockpot/thick bottomed lidded pan. Sweat the onions and mushrooms on a medium heat, without browning them, and when the onions are soft, chuck in the bacon and pigeon and stir fry for 5 mins until the meat is sealed. Then fuzz in the vegetable stock, wine and the cayenne pepper. Once the mix starts to bubble reduce the heat to a minimum, cover and leave to simmer for at least an hour.

 

I did this at 4pm and served it up at 7.30 and the pigeon was nice and tender.

 

About an hour before you want to dish up, put the red pepper and carrots in.

 

About ½ hour before you want to dish up, put the rice in and add 250ml hot water from the kettle. Allow to simmer covered for 15 mins then take the lid off and let it simmer for a further 15 mins. An extractor fan is a good idea at this point. I like the rice to have lots of sauce but if you prefer it drier you might reduce the water to 150 ml, but you'll have to keep a close eye on it to make sure it does not burn in the pan.

 

Serve with crusty buttered bread and green vegetables of your choice, and a scratch of black pepper.

Share this post


Link to post
Share on other sites

Hi All ,

 

Newbie here ........well not at shooting anyway .I use a Mk1 Daystate .22 Huntsman .Was looking on line for ages for decent recipes for stuff I shoot ,pidgeons RABBITS ,Pheasants ,Partridge and here I am .....

 

Thanks guys this will keep me busy for quite a while ,Delia Smith eat your heart out .When Sainsbugs and Tesco's close people will be knocikng at our doors .....

 

Steve :good:

Share this post


Link to post
Share on other sites

I made a really easy gravy the other day, just sweated off some red onions, threw in a couple of teaspoons of powdered stock, half a bottle of red wine, reduced by half to thicken it up and then stirred in two big spoons of cranberry jelly. I served it over roast pigeon breast wrapped in smoked bacon (roasted in a 'bag' of greaseproof paper to keep in the moisture). Hubby assures me it was delicious.

 

Rhiannon

Share this post


Link to post
Share on other sites
Just to start it off.............

 

SMOKED PIGEON PATE

 

 

This is for just 2 small ramekin portions, so if you need more just up the amount of ingredients.

 

1 - Salt the breasts off 1 woodpigeon overnight or a minimum of 6 hours, then rinse and wipe dry.

 

2 - Smoke gently for 40 minutes.

 

3 - Pre heat oven to Gas 4 - Sweat a shallot in butter until golden then remove from the pan. Add the same weight of liver(chicken or lambs for preference) as the UNSALTED breasts weighed chopped coarsely and chop the smoked breasts coarsely and add these to the pan and saute for 5-6 mins.

 

4 - Put the meats and shallots in a food processor and deglaze the pan with a small glass of port and when the alcohol boils off, pour this into the processor.

 

5 - Give it a whirl in the processor until it reaches the consistency you like, then put into the ramekins and cover with foil.

 

6 - Place the ramekins into a roasting tin and fill the tin with hot water up to half the height of the ramekins.

 

7 - CAREFULLY put the tin into the oven and cook for 40 minutes.If you want it to keep for a couple of weeks cover with clarified butter, I prefer to let it mature for a day or 3 at least.

 

Salted and ready for the smoker

img0359wr1.jpg

 

Smoked until golden

img0363bx4.jpg

 

Finished product

img0364fy1.jpg

 

I made this 2 days ago it so yummy all family eating it SUPERB

Thanks Regards Alan

Share this post


Link to post
Share on other sites

I'm bloody starving now after reading through them, got 8 nice fat woodies hanging in the garage, don't know which recipe to try first.

 

How long do you guys hang the birds for??

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...