Pigeon

[Raw and wriggley]

What’s the best way to cook pigeon breast on the bbq 

[arjimlad]

Marinaded for 24 hours in curry spices and olive oil, then just pop it on a few minutes each side.

[Smokersmith]

The one I did last week, I butterflied the breasts, and just seasoned them and did a minute on each side.

[old'un]

Breast 6 pigeons, score with sharp knife about 3mm deep, mix ½ cup of olive oil with a knob of butter, add teaspoon of mixed herbs, a good pinch of salt (sea salt) and freshly ground black pepper, put everything in a large seal bag and work the coating into the breasts, you can add a pinch of chilli powder if you like it spicy, leave over night in fridge, when ready for BBQ place on grill, try for a medium heat basting all the time with the marinade, cook for 2 minutes a side, or less if you like it rare, serve with a salad dressed with olive oil and red wine vinegar, and some nice crusty bread, you can either butter the bread or place a bowl of olive oil (extra virgin) on the table for dipping.

Enjoy…

 

BBQ tip, sometimes you get flare-ups when the oil drips onto the coals, to stop this fill an empty plastic spray bottle with water and when you get a flare-up just spray the coals with water, works a treat.   

[Raw and wriggley]

The bbq and pigeon went down a storm

[old'un]

So are you going to tell us how you did them?

[Raw and wriggley]

Just left to stand in fridge in honey and soya sauce so simple and delicious makes my mouth water plus I think the beer helped