ruraltownie Posted May 14, 2016 Report Share Posted May 14, 2016 Hi all, I managed to pick up some pigeon breasts from my local butcher, as I am yet to have tried pigeon. So I have 10 pigeon breasts in the freezer waiting to be used... what are peoples recommendations for a first recipe? Thanks in advance Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted May 14, 2016 Report Share Posted May 14, 2016 Just fry them in butter. Quote Link to comment Share on other sites More sharing options...
aga man Posted May 14, 2016 Report Share Posted May 14, 2016 As above the key is not to fry them too long, serve them rare couple of minutes either side max. These Wraps that Mark Ghilchrist does are very good too Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted May 14, 2016 Report Share Posted May 14, 2016 Yes, flash fry and put in the bottom of a warm oven to relax for a few minutes. Quote Link to comment Share on other sites More sharing options...
amateur Posted May 15, 2016 Report Share Posted May 15, 2016 Just fry them in butter. and whilst they are resting add some chopped garlic to the butter, fry briefly then deglaze with a slug of port Quote Link to comment Share on other sites More sharing options...
kennett Posted May 15, 2016 Report Share Posted May 15, 2016 (edited) I stick mine in a bag with olive oil, herbs, garlic and a bit of balsamic vinegar and leave in the fridge over night. Pan fry until rare then slice thinly and bung them in a salad with some bacon cubes and big crunchy croutons Edited May 15, 2016 by kennett Quote Link to comment Share on other sites More sharing options...
FalconFN Posted May 15, 2016 Report Share Posted May 15, 2016 As said, season then fry in a hot pan for 2 mins max each side. It goes very well with bacon so a really good meal is a warm pigeon and bacon Caesar salad: Get a load of crispy salad, sprinkle with parmesan flakes (a potato peeler works well) and mix with ceasar dressing. Fry steaky bacon until crispy, remove from pan then fry pigeon breasts in the remaining bacon fat, remove and keep warm under foil. Fry cubes of stale/crusty bread in the pan to make croutons and sprinkle over salad. Thinly slice pigeon breast and put on top, add bacon strips and serve warm. Delicious Quote Link to comment Share on other sites More sharing options...
Guttersnipe Posted May 17, 2016 Report Share Posted May 17, 2016 All good recommendations but pigeon, bacon, black-pudding and rocket pitta breads are No1 on the menu in our house. Quote Link to comment Share on other sites More sharing options...
ehb102 Posted May 17, 2016 Report Share Posted May 17, 2016 I like them as mini burgers. Greta's mango chutney (medium) is my condiment of choice. 1/3 American mustard, 2/3 ketchup is my second choice. Four to five minutes frying in total. lizzieeatslondon.blogspot.co.uk/2009/04/wood-pigeon-breast-with-sherry-onion.html This is my favourite recipe. Pomegranate syrup can be got in Waitrose and is worth the extra trip in this dish. Quote Link to comment Share on other sites More sharing options...
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