PPP Posted February 27, 2018 Report Share Posted February 27, 2018 I love Pigeon i restaurants however at home i tend to overcook or under cook (a recipe given my a chef friend of mine was for 40 seconds each side and resulted in the breast cooked 'blue') How do you cook yours? Quote Link to comment Share on other sites More sharing options...
amateur Posted February 27, 2018 Report Share Posted February 27, 2018 Hot pan, foaming butter, crushed garlic, splash of port to finish. Usually ends up medium rare Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted February 27, 2018 Report Share Posted February 27, 2018 11 minutes ago, amateur said: Hot pan, foaming butter, crushed garlic, splash of port to finish. Usually ends up medium rare This ... had it Sunday evening after one appeared on my bird table! Quote Link to comment Share on other sites More sharing options...
PPP Posted February 27, 2018 Author Report Share Posted February 27, 2018 50 minutes ago, amateur said: Hot pan, foaming butter, crushed garlic, splash of port to finish. Usually ends up medium rare For how long please? Quote Link to comment Share on other sites More sharing options...
amateur Posted February 27, 2018 Report Share Posted February 27, 2018 33 minutes ago, PPP said: For how long please? A couple of minutes each side, then take them out to rest whilst you deglaze the pan with the port. Quote Link to comment Share on other sites More sharing options...
PPP Posted February 27, 2018 Author Report Share Posted February 27, 2018 1 hour ago, amateur said: A couple of minutes each side, then take them out to rest whilst you deglaze the pan with the port. Brill thanks.. raw pigeon isn’t great.. worse than well done which is terrible! Quote Link to comment Share on other sites More sharing options...
amateur Posted February 27, 2018 Report Share Posted February 27, 2018 Just give them a prod with your finger as they are cooking. Soft - raw-rare Springy - medium Solid - for the dog Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted February 27, 2018 Report Share Posted February 27, 2018 Last week I minced 7 pigeon breasts and created 'beef mince' done in slow cooker and cottage pie used beef stock and beef gravy granules. In all four people shared this over two evenings and not one knew it was not genuine beef mince. Blackpowder Quote Link to comment Share on other sites More sharing options...
GingerCat Posted March 25, 2018 Report Share Posted March 25, 2018 I did 6 breasts for 2 mins each side. Pan fried some black pudding and bacon whilst i rested the breasts in a warm over before another 30 seconds each side with balsamic and white wine vinegar. Served in top of a nice salad with French bread and wine. Simple honest food. Another 15 seconds and it would be like rubber so take care. Should be pink with no blood. Quote Link to comment Share on other sites More sharing options...
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