Dinner for tonight, but not cooked yet.

[Old Boggy]

This is the result of a lovely hour and a half yesterday afternoon before the rain came in.

I`m posting this not just to extol the virtues of that lovely little Opinel knife so very kindly and expertly made for me by our own Ditchy which is used at least every week if not daily, but really to annoy Udderlyoffroad in showing part of `What we`re having for our dinner tonight` as these threads clearly get to him and if I can exacerbate that, so much the better.

Not sure how I`ll do it, but it should be OK even though I`m far from the best cook in the world, but my dear wife would agree that I`m the best in our house. When she used to do the cooking a few years back, my comment of "at least my Mum`s gravy used to move about" for some reason annoyed her.

Thinking of cutting into strips and a simple stir fry with a sweet & sour sauce. Told you I`m not very good at this cooking lark

Any suggestions gratefully received.

OB

[marsh man]

Hi Chris    A fair ole bit of meat for one , or do the good lady indulge ? , the last ones I done was putting six Pigeon breasts in a casserole dish and pour a tin of Homepride White wine sauce over the lot and then stick it in the oven , I also cut the breasts in half lengthways so they are a bit thinner and fry them in butter for a few minutes , quick and easy , they must be easy for me to be able to do it 

I recon Ditchie will be along soon and he might tell you how he cooked Pigeons for his Royal neighbours when some them popped in for a yarn 

[ditchman]

18 minutes ago, marsh man said:

Hi Chris    A fair ole bit of meat for one , or do the good lady indulge ? , the last ones I done was putting six Pigeon breasts in a casserole dish and pour a tin of Homepride White wine sauce over the lot and then stick it in the oven , I also cut the breasts in half lengthways so they are a bit thinner and fry them in butter for a few minutes , quick and easy , they must be easy for me to be able to do it 

I recon Ditchie will be along soon and he might tell you how he cooked Pigeons for his Royal neighbours when some them popped in for a yarn 

i have never really been fond of pigeon......when i have eaten it .....it was in the form of a couple of squabs roasted and split in half and served with cherry sauce and vedge..

i used to take loads of pigeon to my daughter...her husband always did stir fry..

nice to see the old knife is still in action...............my bottle opener is always to hand lol

Edited September 1, 2023 by ditchman

[JDog]

Good post OB.

I had pigeon last night. I cut each breast into four strips then stir fried quickly. Then I take them out and stir fry mushrooms and peppers with plenty of oil before adding the breasts back into the mix. Place on top of pasta cooked separately. Eat with gusto avoiding pellets.

[TIGHTCHOKE]

Nice one Mate.   

 

Looking forward to seeing what you do with it.

I dust each strip of breast meat in seasoned or even spiced flour and then flash fry them.

Edited September 1, 2023 by TIGHTCHOKE

[Old Boggy]

1 hour ago, marsh man said:

Hi Chris    A fair ole bit of meat for one , or do the good lady indulge ? , the last ones I done was putting six Pigeon breasts in a casserole dish and pour a tin of Homepride White wine sauce over the lot and then stick it in the oven , I also cut the breasts in half lengthways so they are a bit thinner and fry them in butter for a few minutes , quick and easy , they must be easy for me to be able to do it 

I recon Ditchie will be along soon and he might tell you how he cooked Pigeons for his Royal neighbours when some them popped in for a yarn 

Evening John,

You`re quite right, far too much even for the two of us, so I only used half of what was there. Decided on something really simple, so cut into strips,flash fried and had with mixed salad, which was topped with dressing after the photo was taken

1 hour ago, JDog said:

Good post OB.

I had pigeon last night. I cut each breast into four strips then stir fried quickly. Then I take them out and stir fry mushrooms and peppers with plenty of oil before adding the breasts back into the mix. Place on top of pasta cooked separately. Eat with gusto avoiding pellets.

That sounds like a good option. I quite like pasta, so will try that next time. Thanks JDog.

 

1 hour ago, TIGHTCHOKE said:

 

 

Looking forward to seeing what you do with it.

 

Dave, As said, not very inspiring, but it tasted OK

I`d not long come back from my monthly visit to hospital for an injection in one eye for a macula edema, so was not really in the mood to do anything fancy. It looks pretty uninspiring but It tasted alright and I didn`t have any complaints from the governor, so that was OK.

[TIGHTCHOKE]

Presentation was far better than some on here!  

[billytheghillie]

9 minutes ago, TIGHTCHOKE said:

Presentation was far better than some on here!  

Do you look at the mantel piece when poking the fire?

[TIGHTCHOKE]

2 minutes ago, billytheghillie said:

Do you look at the mantel piece when poking the fire?

Oh yes, conversation is key!  

[old'un]

Bit late now but one way I have done them is, first remove breasts from bird/s then place in a poly-zip bag along with salt, black pepper, good pinch of mixed herbs and a good drizzle of olive oil, leave in fridge over night.

Cooking, place in hot pan with a little cooking oil, cook for about two minutes a side then add a lump of butter to finish, you can cut one open to see if its to your liking but don't over cook them else you will end up with tennis balls, serve with boiled baby potato's and greens of your choice, broccoli, peas etc. pour any juices from the pan over the potato’s.

 

[London Best]

15 hours ago, TIGHTCHOKE said:

Presentation was far better than some on here!  

Surely, presentation only happens on Masterchef? 
At home it’s more about how much grub you can pile on a plate.

[Old Boggy]

1 hour ago, old'un said:

Bit late now but one way I have done them is, first remove breasts from bird/s then place in a poly-zip bag along with salt, black pepper, good pinch of mixed herbs and a good drizzle of olive oil, leave in fridge over night.

Cooking, place in hot pan with a little cooking oil, cook for about two minutes a side then add a lump of butter to finish, you can cut one open to see if its to your liking but don't over cook them else you will end up with tennis balls, serve with boiled baby potato's and greens of your choice, broccoli, peas etc. pour any juices from the pan over the potato’s.

 

That sounds like a plan. I will try that once our salad days are over.

Many thanks old`un

[JKD]

27 minutes ago, Old Boggy said:

That sounds like a plan. I will try that once our salad days are over.

Many thanks old`un

Was going to suggest the same as old'un.... Except to add mushrooms to a red wine sauce/reduction. Mushrooms and pigeon = perfect match 😋

Also in the prep,,,, don't know if you do/did this,,,, is to remove the outer membrane and tendon in the breast. Not very edible and also aids in slicing the meat to a size needed 👍

I do this for a Sunday brunch,,,, slice breast to thin slithers,,,, fry some mushrooms,,,, poach some eggs and flash fry pigeon, season to taste. Serve with a hunk of buttered fresh bread 😋😋😋 Must add that the pigeon was usually shot [air rifle neck-shot] about an hour at the most before cooking ,,,, can't get much fresher than that 😁

[ditchman]

i bet youcould put cuts of meat in one of em bags with stuff in it ...shake it all about pop in the oven for 20 mins ...bang on i rekon...

[OGGIE]

Stir fried in black bean sauce with onions, peppers and mushrooms. Food of the gods.

[Old Boggy]

48 minutes ago, OGGIE said:

Stir fried in black bean sauce with onions, peppers and mushrooms. Food of the gods.

Another good option to try. I do like black bean sauce.

Thanks again for all your suggestions.