Evil Elvis Posted July 8, 2007 Report Share Posted July 8, 2007 Finally plucked up the courage, as we had our summer yesterday we decided to have a barbe, i cut 2 breasts through the middle lie butterflies and cooked em on the griddle in the middle, then flamed em on the grill part, ......It was absolutely georgeous!!!! Even the wife and kids ate it, my youngest loved it!!!!! Quote Link to comment Share on other sites More sharing options...
Markio Posted July 8, 2007 Report Share Posted July 8, 2007 Nice one, had my first fried pigeon yesterday too. Gorgeous flavour! How long did you cook them for? Next time i'm going to have a little red in middle. Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted July 8, 2007 Report Share Posted July 8, 2007 you want to do them about 3 mins lads..............maybe 2 mins on each side................ Quote Link to comment Share on other sites More sharing options...
henry d Posted July 8, 2007 Report Share Posted July 8, 2007 Next time i'm going to have a little red in middle. Thats the best way to have them IMHO Quote Link to comment Share on other sites More sharing options...
pin Posted July 8, 2007 Report Share Posted July 8, 2007 Don't be afraid to have them a little under, or as I like a lot under. They don't have the same kinds of bacteria you find in poultry. Best way to treat it is like good steak, show it the flames quickly on all sides and then let it rest in foil for a while. Succulent and delicious! I think so many people are put off pigeon because either they or a well meaning supplier over cook it. It goes bitter, tough as old boots and drier than a nuns bits if you do that Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted July 9, 2007 Author Report Share Posted July 9, 2007 I cut mine into escalopes and then cooked them until the red was gone, it wasnt tough or bitter, tasted like a good fat free beef, very nice!!!! Quote Link to comment Share on other sites More sharing options...
Wookie Posted August 7, 2007 Report Share Posted August 7, 2007 I let mine marinade in olive oil, garlic and a little Tabasco overnight and then throw it on the barbie for just a minute. Lovely and pink in the middle and lots of flavour. Quote Link to comment Share on other sites More sharing options...
Catamong Posted August 7, 2007 Report Share Posted August 7, 2007 I'm surprised nobody's mentioned it, but Pigeon meat has the lowest Cholesterol level of any game or poultry, so even those with a serious weight problem can fill up without feeling guilty. I've always thought it's a lovely meat, with a texture about halfway between liver & steak, trouble is the novelty of eating it wears a bit thin when you come home on a Winter's afternoon week after week and tip another sackful of 50 plus onto the kitchen floor, and order the wife to get plucking..!! :( Cat. Quote Link to comment Share on other sites More sharing options...
Stealth Stalker Posted August 8, 2007 Report Share Posted August 8, 2007 You should have camped at Bisley EE there was enough deliciously marinated pigeon going around to sink a battle ship. Very tasty it was too, I think it was Deadeye Ive who commented on how well shot it was, I don't think anyone found any lead in there pigeon, as I only go for headshots ..... :( SS Quote Link to comment Share on other sites More sharing options...
Cyber Posted August 8, 2007 Report Share Posted August 8, 2007 I think pigeon is delish. I like to fry mine in a little garlic butter and then have another dollop of the galic butter whilst eating. Tastes very similar to steak imo. I have even converted a few people at work as I told them not to knock it untill they'd tried it. I fetched them a couple and they love it. They're always asking for more now!! lol Quote Link to comment Share on other sites More sharing options...
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