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henry d

Woodpigeon Recipes

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I dont hang mine at all.

 

And this has reminded me how good Hd's pigeon pate looked, and that I really must give it a try.

 

ZB

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woody bolognaise.

 

tried this last night as was bored and hungry but it realy works.

 

pigeon breasts sliced in to thin slivers roughly 8 - 10 breasts will feed four

1 onion finely diced.

garlic crushed or puree'd.

oregano 2 teaspoons

basil if fresh 6-7 leaves dependant on your passion for basil

tinned chopped tomatoes 1-2 tins

tomatoe puree 1-2 table spoons

red wine 1 glass

tyhme 2 teaspoons

salt pepper to season

sugar pinch.

chilli powder teaspoon if you lke a little heat if you like it hot add more

2 beef oxo cubes

 

 

slowly soften the onions with the garlic. add the herbs apart from the basil and the chilli powder and fry for 30-40 seconds. add tomato puree and stir till onions, garlic and herbs are oated with the puree add the beef oxo's and stir till mixed in.

add the tinned toms stirand bring to a simmer. add the red wine and leave to simmer for 5 mins. season with salt and pepper. add the pigeon breasts and stir in.

once the breasts are tender add the oregano stir then serve.

serve with spaggheti pasta and grated pamesan. would also be nice with a nice fruity red wine to accumpany the meal. let me know how you get on would like to know other peoples opnions on this.

 

p.s would also do a chilli con carne with extra chillis and kidney beans and rice. hope you enjoy and let me know how you found it?

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Pigeon Broth

 

Great way to use up those spare bits of pigeons after breasting them.

 

Put half a dozen or more of the breast bones in a pan and cover with water. Add any bits of meat left over from the breasting - those pink inner muscles and heart / livers, along with a large white potatoe thinly sliced like wafers, 2 chopped carrots, one chopped white onion, a handful of pearl barley, salt and pepper then bring to the boil and simmer for two hours.

 

Strain the liquid out into another pan and fish out any bones from the solids and strip any meat off them back into the broth. Scrunch up the meat and vegetables with a fork, put the solids back in the stock, add a squidge of tomato puree, a teaspoon of mustard seeds, some sage and origano and simmer for another hour adding more water or pulses to as appropriate to get the right consistency.

 

Serve warm with brown bread or freeze for future use.

Edited by UKPoacher

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Pigeon Broth

 

Great way to use up those spare bits of pigeons after breasting them.

 

Put half a dozen or more of the breast bones in a pan and cover with water. Add any bits of meat left over from the breasting - those pink inner muscles and heart / livers, along with a large white potatoe thinly sliced like wafers, 2 chopped carrots, one chopped white onion, a handful of pearl barley, salt and pepper then bring to the boil and simmer for two hours.

 

Strain the liquid out into another pan and fish out any bones from the solids and strip any meat off them back into the broth. Scrunch up the meat and vegetables with a fork, put the solids back in the stock, add a teaspoon of mustard seeds, some sage and origano and simmer for another hour adding more water or pulses to as appropriate to get the right consistency.

 

Serve warm with brown bread or freeze for future use.

 

Sounds good, may try it. Is it not a very strong soup when it is made with Pigeon? Do you never cut up the breasts and include it in the broth?

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I put the inner breasts in. Those small pinkish muscles between the breasts and the bone. Those, the hearts & livers and any bits scraped off the breast bones after simmering are plenty. The thinly sliced potato also breaks down into the broth and adds thickness.

 

I've also edited the recipe as I forgot the squidge of tomato puree.

Edited by UKPoacher

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got this one off the www. and had it yesterday..bl**dy amazing, i have never had the breast to be so soft!

 

A Casserole of Pigeons with Red Cabbage

Ingredients      

Marinade

2 pigeons       

1½ gills of dry white wine

Salt and pepper      

1 chopped raw carrot

2 oz belly pork     

1 chopped raw onion

½ oz butter      

bouquet garni

Flour

4 tablespoons brandy

1 clove garlic

Method

Salt and pepper the pigeons and leave them to soak in the marinade over night, turning them 3 or 4 times.  Dice the pork and, using a heavy casserole, fry in butter until crisp.  Dry the pigeons, sprinkle with a little flour and gently brown them all over in the port fat.  Pour over them the warmed brandy and flambé.

Add the strained marinade, the crushed clove of garlic and more seasoning.  Cover tightly, putting a piece of kitchen foil between the contents of the casserole and the lid, to prevent steam escaping.  Cook in the centre of a slow oven for 2½ hours.  Serve the birds on a bed of red cabbage with sauce poured over.

 

just make sure the cabbage is really well spiced! serve with a nice red wine and remember to not give into to your dog's eyes! :yp:

Edited by Itchen

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i found about 5lb o pigeon breast in bottom of the freezer sao i tried pigeon jerky!!!!!!!!!

 

its ace

P6250017.jpg

 

one of my best buys has been the jerky gun from bushwear ....ok its a cheats method but it works!!!

 

mince the pigeon breast

add the jerky mix n cure ( bought in packets off of the bay for 4 quid)

add wee bit o water and mix like hell

put the mince mix in to the jerky gun and squeeze out in strips onto wifes cake rack

oven @100C for an hour then turn over and leave for another hour DONE!

 

im sitting here with jerky and a guiness!!! ace

done it with vension and done it now with sowey sheep!!! all guid!!!

also you get all kindsa flavours on ebay...hickory muesquite, terayaki,!!!!

 

 

 

sauer /paul

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pigeon burgers

just get afew breasts, mince them up and finely dice some onions, mince up some bacon

mix it all together and make some burgers, put them on a baking tray, in the oven at about 180 degree c, usually takes about 8-12mins, stick it in a breadbun with some cheese grated on top....try it

 

or fry the breast in a shollow pan till brown right through..slice it up, put it in some bread with a couple rashers of bacon and some ketchup or brown sauce...

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There are some cracking recipies on here that I will try.

 

One of my favorite recipies is pigeon with pepper sauce; it only takes 5-6 mins to make, it's easy and very, very tasty.

 

Rub pigeon breasts with half a bulb of garlic, season and then fry in a hot pan for 2-3 mins.

Remove pigeon and set aside

Put about a tablespoon full (more if you like it hot) of freshly cracked black pepper in to the pan.

Then deglaze the pan by pouring in a medium tub of single cream.

Season very well with salt.

When the cream thickens and goes slightly darker (about a minute or two) it's ready.

 

It's great with thick cut chips and works just as well with a good bit of steak.

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Like the pepper sauce idea...

 

For an even better pepper sauce though... try a good glug of double cream, half a beef oxo cube crumbled in, a teaspoon of dijon mustard, a teaspoon of cracked pappercorns and a splash or brandy... may need a splash of water to thin it out.

 

Simmer it for a few mins... and voila! The best pepper sauce ever!

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Warm Salad of Wood Pigeon, Bacon and Walnut Oil Dressing

 

Ready in: 30 mins

 

Ingredients

 

4 plump wood pigeon breasts, skinned

 

8 medium rashers streaky bacon

 

4 handfuls lettuce, chopped

 

4 tomatoes, quartered

 

100ml walnut oil

 

50ml extra virgin olive oil

 

1 tbsp red wine vinegar

 

1 tsp Dijon mustard

 

a few sprigs of thyme

 

sea salt and freshly ground black pepper

 

50ml olive oil, for cooking

 

 

Preparation method

1. In a frying pan, fry the rashers of streaky bacon until just crispy then set aside in a warm place.

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

3. In the frying pan, heat the olive oil and cook the pigeon breasts with the thyme, turning and seasoning as they cook, 2-3 minutes each side maximum. Cover and rest.

4. Combine the lettuce, tomato, ¾ of the dressing and seasoning in a large bowl. Serve on four large plates.

5. Cut the pigeon breasts into strips and arrange over the salad. Sprinkle over some sea salt and the remainder of the dressing. Top with strips of crispy bacon. Serve immediately.

 

 

 

Tip

 

Add croutons for extra crunch.

 

Well worth a try!!!

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Ages ago I placed a thread in the Recipies for Pigeon sausages take a peek. I did Tandoori pigeon sausages etc and they were all fab.

 

Today I made Thai Noodles with a Thai pigeon curry :good:

 

 

 

noodles ingredients

 

1 pack of egg noodles

Sugar snap or petit pois peas

spring onions

2cm bit of ginger

1 red pepper

1 leek

1 medium carrot

bean sprouts

 

Curry ingredients

 

4 pigeon breasts

1 lime

coconut milk 300ml

1 clove of garlic

1 stalk of lemon grass cut into 4 length ways

chilli's deseeded and finely chopped (add to taste)

1/4 tsp of tumeric

1/4 tsp coriander

1/8 tsp star anice (ground)

1/4 tsp cumin

1/8 tsp cinnamon

1 tbs olive oil

 

Curry prep

 

Place oil in a sauce pan and bring up to heat.

add garlic and chilli's and cook for 60 seconds

Drop the Pigeon breast into the pan and cook with the chilli and garlic till the meat seals and browns

Squeeze in the juice from half a lime (KEEP THE LIME SKIN)

then add the spices and cook for 30 seconds

and drop in the lemon grass

add the coconut milk

 

lower heat and simmer for 20 mins. While your curry in simmering make a start on your noodles.

 

 

prep for noodles

 

bring a pan of water to the boil and place noodles in the pan. Lower heat to simmer for 4 mins strain noodles and rinse with hot water place to one side.

 

Clean and slice spring onions

peel and slice ginger thinly

deseed pepper and slice into strips

clean and thinly slice leek greens (disguard the white or use in another recipie)

peel carrot then shave with peeler

wash bean sprouts/

 

Bring wok to heat with oil smoking

add ginger peas and carrots and stir quickly for 45 second

add peppers and stir for 1 minute

add leek and onions and stir for a further 25 seconds

Add the skin from the lime

add noodles and heat through until vegetables start to lose their firmness (you want them al dente.

Remember to remove the lime skin before you serve it up.

 

 

 

 

 

 

To serve dish your noodles onto a plate and top with the curry

 

 

Fab :good:

Edited by Lord Geordie

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woody bolognaise.

 

tried this last night as was bored and hungry but it realy works.

 

pigeon breasts sliced in to thin slivers roughly 8 - 10 breasts will feed four

1 onion finely diced.

garlic crushed or puree'd.

oregano 2 teaspoons

basil if fresh 6-7 leaves dependant on your passion for basil

tinned chopped tomatoes 1-2 tins

tomatoe puree 1-2 table spoons

red wine 1 glass

tyhme 2 teaspoons

salt pepper to season

sugar pinch.

chilli powder teaspoon if you lke a little heat if you like it hot add more

2 beef oxo cubes

 

 

slowly soften the onions with the garlic. add the herbs apart from the basil and the chilli powder and fry for 30-40 seconds. add tomato puree and stir till onions, garlic and herbs are oated with the puree add the beef oxo's and stir till mixed in.

add the tinned toms stirand bring to a simmer. add the red wine and leave to simmer for 5 mins. season with salt and pepper. add the pigeon breasts and stir in.

once the breasts are tender add the oregano stir then serve.

serve with spaggheti pasta and grated pamesan. would also be nice with a nice fruity red wine to accumpany the meal. let me know how you get on would like to know other peoples opnions on this.

 

p.s would also do a chilli con carne with extra chillis and kidney beans and rice. hope you enjoy and let me know how you found it?

 

 

Just tried this tonight.Very very good

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Not my recipie but very nice!!!!

 

 

Pigeon pittas

 

you need

1 pack smoked streaky bacon

pigeon breasts about 8 feeds 2-4

black pudding

pittas and salad

 

chop the bacon into 1cm slices and fry off untill golden brown, then chop the back pudding into cubes and fry off. Then fry the thin slices of pigeon breast for a minute or two chuck all three ingreedients into the warm or cold pitta with the salad and bada-bing bada-bong dinner is served! Takes minutes to do and tastes ace

 

enjoy

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Me and my mate cook and eat them in the field, after we have shot a few we breast them out, dust them in seasoned flour and shallow fry then for a couple of minutes a side in sunflower oil.

Rest them for a few minutes and eat with your fingers, simple and very tasty.

 

Ian.

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pigeon burgers

just get afew breasts, mince them up and finely dice some onions, mince up some bacon

mix it all together and make some burgers, put them on a baking tray, in the oven at about 180 degree c, usually takes about 8-12mins, stick it in a breadbun with some cheese grated on top....try it

 

or fry the breast in a shollow pan till brown right through..slice it up, put it in some bread with a couple rashers of bacon and some ketchup or brown sauce...

cooked this the other day it was fantastic , mmmmmmmmmmm

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pigeon with penne pasta chorizo sausage black olive and nice sauce crisp parmesan

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Guest

Check out the hertfordshire cooking demo thread places still available.two star Michelin chef demo on how to prepare and cook pigeon followed by meal of pigeon .check out info in meet up section

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