Lucky Shot 1958 Posted May 24, 2017 Report Share Posted May 24, 2017 I have tried Pigeon before but was not too impressed,last Sunday I thought that I would try it again after watching a chap on YouTube prepare pigeon breasts so I did mine in a similar way that he did and they were delicious. I simply seasoned well with sea salt and black pepper fried them in very hot olive oil for 2 mins each side so that they were pink in the middle,the taste was very similar to steak,I sill certainly be having these again..... Thanks Quote Link to comment Share on other sites More sharing options...
Cosd Posted May 24, 2017 Report Share Posted May 24, 2017 I'm sure it isn't the case with people here, but most common mistake when cooking pigeon is to over cook it! I've cooked it similar to what you described,it was cut into small pieces so not recognizable as to what it was and my brother in law who is in catering thought it was sirloin. Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted May 24, 2017 Report Share Posted May 24, 2017 hello, interesting what you say on taste if lightly cooked in oil, always did mine in a slow cooker like a winter stew, still tasty Quote Link to comment Share on other sites More sharing options...
Lucky Shot 1958 Posted May 24, 2017 Author Report Share Posted May 24, 2017 try them as above oldpigeonpopper you will be pleasantly surprised,but don't over cook they must be pink in the middle or forget it,they will then taste like liver...... Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted May 24, 2017 Report Share Posted May 24, 2017 Either slow and low temp or quick on high temp is the way to go. Flash fry as OP says and allow to stand for 5 minutes while you cook blackpudding slices and apple rings, form a stack and away you go with areal tasty starter. Blackpowder Quote Link to comment Share on other sites More sharing options...
AlistairB Posted May 24, 2017 Report Share Posted May 24, 2017 We flash fry our in butter and then serve with a drop of balsamic vinegar - beautiful! Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted May 24, 2017 Report Share Posted May 24, 2017 I love them as others have said, flash fry in hot olive oil for a few mins a side, I normally take off the heat add a knob of butter and spoon it over the pigeon for a min or two. A fantastic addition to a fried breakfast or sliced thinly after cooking and put on top of a salad. Quote Link to comment Share on other sites More sharing options...
Billy. Posted May 24, 2017 Report Share Posted May 24, 2017 I'd say that pink in the middle is overdone, you'll get more out of it if you treat it like a steak and not poultry. Quote Link to comment Share on other sites More sharing options...
Lucky Shot 1958 Posted May 24, 2017 Author Report Share Posted May 24, 2017 I agree Cosd. Quote Link to comment Share on other sites More sharing options...
Richie10 Posted May 24, 2017 Report Share Posted May 24, 2017 Cook it fast and pink or a long time and put into pies. Some people that shoot them but don't eat them are nuts. Quote Link to comment Share on other sites More sharing options...
Lucky Shot 1958 Posted May 24, 2017 Author Report Share Posted May 24, 2017 I use to be nuts Richie10 but not anymore ,I just made a pigeon and kidney pie,pigeon prepared as above (pig kidney)put into a pie dish with puff pastry gravy both my wife and son thought it was steak and kidney......... Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted June 3, 2017 Report Share Posted June 3, 2017 It does taste like steak to me if cooked right, also true about it tasting like liver (which I despise) if you go over. It's amazing, flying steaks. All for the cost of a cartridge. Quote Link to comment Share on other sites More sharing options...
JDog Posted June 3, 2017 Report Share Posted June 3, 2017 In order to tempt pigeon sceptics I have a cunning plan. Young birds breasts are best but old birds breasts will do. Debreast in the usual way then place the meat flat side down and with a very sharp knife cut parallel to the chopping board and cut the breast in half. This gives a larger surface area for flash frying. One minute on either side should do and serve the 'thin medallions of beef' with a salad. Quote Link to comment Share on other sites More sharing options...
aga man Posted June 3, 2017 Report Share Posted June 3, 2017 Lovely in a salad at this time of year. For those who struggle to get the frying bit just right, try this simple starter. Really easy even i can do it! Quote Link to comment Share on other sites More sharing options...
Walker570 Posted June 3, 2017 Report Share Posted June 3, 2017 I occasionally prepare some pigeon breast and marinate them in a mix of white wine vinegar, just a slosh, couple of tablespoons of maple syrup/or brown dem sugar if you don't have the maple. I used a Cajun mix which I have sent from Louisiana but you can easily make up your own, finely chopped fresh garlic(couple of cloves), a good grind of black pepper, a pinch or two of cumin and a tablespoon of sea salt, a tablespoon of red chillies, add to this a half cup of beer, light ale type. Place the breast in this so it covers them and leave in the fridge for 48hrs turning them over occasionally. I have a home made low and slow smoker, but I have used the small ABU hot smoker as well. Place the breasts in the smoker and let them cook for about 30 mins, then brush them over with the marinade and wrap in tinfoil, a couple of layers, place back in the smoker and give them another 30 mins. This where the low and slow smoker works best, the small hot smokers are just too hot and you cannot just let them run down like you can charcoal. I use plum or cherry wood which is well dry, two or three years stored and cut into small chunks, I soak these for 30 mins before putting them on top of the charcoal. Usually serve these very thinly sliced on salad as a starter or on there own again thinly sliced as finger food whilst having that first drink. Apple jelly works well with this. Quote Link to comment Share on other sites More sharing options...
dead eye alan Posted June 4, 2017 Report Share Posted June 4, 2017 Cook the same as the op says but instead of salt & pepper I roll them in Aromat seasoning & flour mix. Loverly! Quote Link to comment Share on other sites More sharing options...
GingerCat Posted June 4, 2017 Report Share Posted June 4, 2017 I have a large pigeon and steak pie on the go. Simply swap half the steak for pigeon and if you like add some red wine. Simoles Quote Link to comment Share on other sites More sharing options...
Andra Posted June 9, 2017 Report Share Posted June 9, 2017 (edited) I have a large pigeon and steak pie on the go. Simply swap half the steak for pigeon and if you like add some red wine. Simoles I do this too. Sometimes with cider instead of wine is very nice indeed. I do cook them fast like steak too, having said that I have been known to cook a bit more thoroughly and let them cool until next day and slice up mega thinly with a super sharp knife. All good Edited June 9, 2017 by Andra Quote Link to comment Share on other sites More sharing options...
Wb123 Posted June 29, 2017 Report Share Posted June 29, 2017 I reckon its all in the cooking. A really hot pan, a dash of olive oil, then no more than twenty seconds per side. Quote Link to comment Share on other sites More sharing options...
ElvisThePelvis Posted June 29, 2017 Report Share Posted June 29, 2017 I wind up BBQ coals as hot as I can and cook 30 secs each side, delicious, BUT 5 secs too long and it's like school dinner liver! Quote Link to comment Share on other sites More sharing options...
GingerCat Posted June 29, 2017 Report Share Posted June 29, 2017 Pan fired in oil with garlic and rosemary and popped in a hot ciabata roll with salad and red onions. Better than a steak sandwich. Quote Link to comment Share on other sites More sharing options...
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