pig Posted August 20, 2007 Report Share Posted August 20, 2007 I have searched and searched for a recipe for a pigeon liver pate recipe without any succes at all. would any of you have tried such a thing. Is so i would love to know if this can be done please Quote Link to comment Share on other sites More sharing options...
henry d Posted August 20, 2007 Report Share Posted August 20, 2007 Just use a chicken liver pate recipe, I`m sure it would work as well or how about frying them in olive oil with some chopped olives and anchovies Quote Link to comment Share on other sites More sharing options...
pig Posted August 20, 2007 Author Report Share Posted August 20, 2007 Just use a chicken liver pate recipe, I`m sure it would work as well or how about frying them in olive oil with some chopped olives and anchovies Hi Henry, Thanks for that. i might just try and make a small amount like that for a trial. Still suprised that no one has made it before though. Quote Link to comment Share on other sites More sharing options...
henry d Posted August 20, 2007 Report Share Posted August 20, 2007 Probably too fiddly..........rabbit liver is good for pates too, perhaps it`s a thread we should get started Quote Link to comment Share on other sites More sharing options...
pin Posted August 20, 2007 Report Share Posted August 20, 2007 I've put a few up for rabbit liver pate' before. I think it's one of the best you can make, rabbit liver is fantastic Quote Link to comment Share on other sites More sharing options...
henry d Posted August 20, 2007 Report Share Posted August 20, 2007 Pin - how about the next time you get a big bag of woodpigeon you remove the livers and give it a whirl ?? ........I would but I need to have a good day first Quote Link to comment Share on other sites More sharing options...
pig Posted August 20, 2007 Author Report Share Posted August 20, 2007 Pin - how about the next time you get a big bag of woodpigeon you remove the livers and give it a whirl ?? ........I would but I need to have a good day first Funny you should say that cos that is exactly what i have been doing today. Have just plucked, gutted and boned out 30 woodies. Using the hearts, liver and a few breasts to make up a parfait. Should be done in a couple hours will post later to let you know. Got another 70 tomorrow and 24 rabbits coming. Quote Link to comment Share on other sites More sharing options...
henry d Posted August 20, 2007 Report Share Posted August 20, 2007 You better not forget to put up a photo of the finished results. Quote Link to comment Share on other sites More sharing options...
pig Posted August 20, 2007 Author Report Share Posted August 20, 2007 You better not forget to put up a photo of the finished results. will do tomorrow once it has set. So far though the the taste is fantastic and a beautiful pink colour. Used: 12 hearts 12 livers 3 breasts 4oz butter 250ml double cream makdon sea salt milled black pepper The perfect smooothe parfait once put through a fine sieve. Quite gamey Quote Link to comment Share on other sites More sharing options...
henry d Posted August 20, 2007 Report Share Posted August 20, 2007 Nice one, nice to see something with calories in it This was my coarse pigeon and liver pate....... Quote Link to comment Share on other sites More sharing options...
pin Posted August 20, 2007 Report Share Posted August 20, 2007 :lol: Quote Link to comment Share on other sites More sharing options...
pig Posted August 20, 2007 Author Report Share Posted August 20, 2007 :lol: Looks very good. Mine is very silky and smotthe Quote Link to comment Share on other sites More sharing options...
malkiserow Posted August 20, 2007 Report Share Posted August 20, 2007 stop it .... your making me hungry and I've already eaten ...... Seriously .... just off to try to make some pigeon burgers mixed 70% pigeon with 30% pork to a Sweedish meatball recipe..... if it works I'll post it. If you've tried .... please let me know.. Malk Quote Link to comment Share on other sites More sharing options...
pig Posted August 20, 2007 Author Report Share Posted August 20, 2007 stop it .... your making me hungry and I've already eaten ...... Seriously .... just off to try to make some pigeon burgers mixed 70% pigeon with 30% pork to a Sweedish meatball recipe..... if it works I'll post it. If you've tried .... please let me know.. Malk What you must try is confit of pigeon leg. Bloody marvelous: 2-1 salt to sugar. (maldon) a few juniper berries crushed crushed wild thyme pigeon thigh and drum joined milled pepper layer mixture with pigeon and leave for a few days removing water each day and renewing cure. Cook very slowly completely covered in goose fat for two hours. Remove and place in pot and cover with fat. Refridgerate and leave for a month at least before eating. To Eat: Remove legs to eat brown off over heat in residual fat until coloured enjoy served with succulent breast of pigeon Quote Link to comment Share on other sites More sharing options...
pin Posted August 20, 2007 Report Share Posted August 20, 2007 Pig you need to post some photo's man, you sound like you have the gift of the cooking! Quote Link to comment Share on other sites More sharing options...
malkiserow Posted August 20, 2007 Report Share Posted August 20, 2007 stop it .... your making me hungry and I've already eaten ...... Seriously .... just off to try to make some pigeon burgers mixed 70% pigeon with 30% pork to a Sweedish meatball recipe..... if it works I'll post it. If you've tried .... please let me know.. Malk What you must try is confit of pigeon leg. Bloody marvelous: 2-1 salt to sugar. (maldon) a few juniper berries crushed crushed wild thyme pigeon thigh and drum joined milled pepper layer mixture with pigeon and leave for a few days removing water each day and renewing cure. Cook very slowly completely covered in goose fat for two hours. Remove and place in pot and cover with fat. Refridgerate and leave for a month at least before eating. To Eat: Remove legs to eat brown off over heat in residual fat until coloured enjoy served with succulent breast of pigeon Sounds good .... where do you get your goose fat from? is there a reason for using pigeon leg not breast ? Malk Quote Link to comment Share on other sites More sharing options...
pig Posted August 21, 2007 Author Report Share Posted August 21, 2007 Pig you need to post some photo's man, you sound like you have the gift of the cooking! Hi Pin, Thats god of you to say. Maybe it's because i am a chef. Quote Link to comment Share on other sites More sharing options...
henry d Posted August 21, 2007 Report Share Posted August 21, 2007 Sounds good .... where do you get your goose fat from? is there a reason for using pigeon leg not breast ? Malk Goose fat - Asda tesco etc. but generally around Christmas time, better still look in a delicatessen, or best of all, shoot a goose/few duck and render the fat out Legs not breast - because the legs are stringy and tough and when cooking slowly in fat at a low temperature the collagen etc. that make the legs stringy and convert them to the tastiest morsels. Breast meat needs to be served pink at the most but better med/rare IMHO. Salting the duck/goose legs Cooking them The finished article cooling .....................anyone hungry yet Quote Link to comment Share on other sites More sharing options...
pin Posted August 21, 2007 Report Share Posted August 21, 2007 MMM Confit Quote Link to comment Share on other sites More sharing options...
thomasbeaton Posted May 11, 2008 Report Share Posted May 11, 2008 same for chicken, fry two onions then fry about 30 50 pigeon livers add some cream, heaverly season and allow two boil for a hour or two, blend and place in a terien dish and place in a fridge untill set. thomas Quote Link to comment Share on other sites More sharing options...
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