jon0881 Posted May 11, 2007 Report Share Posted May 11, 2007 I shot, and breasted 16 pigeon on my first shoot a few weeks back. I gave some away, froze some and left some in the fridge for b'fast the next day. I pan fired them and had them on a couple of slices of toast. I managed to eat them all but i cant say im a massive fan. The problem is i want to be a big fan because i never want to be limited to the amount of bird i shoot. I read on here that some people soak rabbit in salt water overnight which takes some of the game taste away. Can i do the same for pigeon and gradually leave it in soak less and less each time? Quote Link to comment Share on other sites More sharing options...
pin Posted May 11, 2007 Report Share Posted May 11, 2007 The rabbit/salt water thing is mainly for drawing out any blood and salt water is a mild anti-septic so it cleans a little as well. It does take away some taste, too. Pigeon is Horrible if overcooked. It tastes bad and its chewy and dry. treat it like a very good steak, minute and a half maximum skin side and minute the other. Try some "Balackened Cajun" spice (schwartz I think it is), throw a few breasts in a bag with a good helping of that stuff, a little oil, chopped garlic, lemon or lime juice, chili (optional) and a glug of soy. Leave to marinade for 2 hours (preferably overnight in the fridge) and fry I also find the taste stronger if I leave them on the feather too long Quote Link to comment Share on other sites More sharing options...
Highlander Posted May 11, 2007 Report Share Posted May 11, 2007 If you don't like the 'gamey' flavour try soaking them overnight in milk. This works for most game/wild meat especially deer liver. It's important NOT to overcook any game as it doesn't have much/any fat content and will dry out, go tough, taste pretty rank not to mention be chewy! Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted May 11, 2007 Report Share Posted May 11, 2007 Roll the breasts in madras powder and leave in the fridge overnight. Only just cook them over a high heat in olive oil that has had 4 cloves of garlic in prior to the breats being added. LB Quote Link to comment Share on other sites More sharing options...
kirky640 Posted May 11, 2007 Report Share Posted May 11, 2007 and dont eat to many pigeon is a rich dark meat and not good for you in large amounts kirky Quote Link to comment Share on other sites More sharing options...
tuck1 Posted May 11, 2007 Report Share Posted May 11, 2007 and dont eat to many pigeon is a rich dark meat and not good for you in large amounts kirky Yes. Bring on the gout! Quote Link to comment Share on other sites More sharing options...
jon0881 Posted May 12, 2007 Author Report Share Posted May 12, 2007 Thanks for the replys and advice. I will give some of them a go. I may well have overcooked the pigeon thining of it now. It had a slight taste and texture of liver so i guess this means its overcooked. I like my steak rare so i will take on the 1.5 mins a side rule. Failing that i will just eat them in caseroles etc. I might try PIN's recepie next. Quote Link to comment Share on other sites More sharing options...
novice cushie shooter Posted May 12, 2007 Report Share Posted May 12, 2007 theres a brilliant recipe in this months sporting gun with pigeon with black pud and bacon/pancetta,i tried it last sun and its amazin,was by that tv guy robinson. Quote Link to comment Share on other sites More sharing options...
Teal Posted May 13, 2007 Report Share Posted May 13, 2007 You could always cut it up into small pieces, and stir fry with liberal soy sauce (preferably soak briefly in soy sauce previously). Works nicely with noodles. Quote Link to comment Share on other sites More sharing options...
nigel Posted May 14, 2007 Report Share Posted May 14, 2007 I generally soak pigeon meat in fresh water, in the fridge for a few hours before I cook it; either fried or grilled. If you're not sure of the taste, put it in curry! Another recipe - 4 pigeon breasts 1 tin chicken soup Broccoli Place breasts in baking tray Pour soup on top Chop broccoli and place in soup Cook on gas mark 6 for around 40 - 45 minutes Enjoy! Quote Link to comment Share on other sites More sharing options...
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