BobbyH Posted April 7 Report Share Posted April 7 What bird would you recommend for a complete newbie to bird meat? I would like to try different meat, not just pork, chicken, lamb and steaks. If you could describe what a meat kind of tastes like aswell? Example, pigeon tastes like chicken? Quote Link to comment Share on other sites More sharing options...
Old farrier Posted April 7 Report Share Posted April 7 Try Guinea fowl that’s a good starting point never found pigeon tastes like chicken but I don’t know what sort of a cook you are 🤔😂 Quote Link to comment Share on other sites More sharing options...
Weihrauch17 Posted April 7 Report Share Posted April 7 (edited) Pigeon tastes like fillet steak or dried up liver depending how you cook it. Commercial Ducks and Geese taste way better than wild ones. Edited April 7 by Weihrauch17 Quote Link to comment Share on other sites More sharing options...
BobbyH Posted April 7 Author Report Share Posted April 7 23 minutes ago, Old farrier said: Try Guinea fowl that’s a good starting point never found pigeon tastes like chicken but I don’t know what sort of a cook you are 🤔😂 That was an example, I have never tried pigeon. I have heard Grouse is nice? Quote Link to comment Share on other sites More sharing options...
London Best Posted April 7 Report Share Posted April 7 1 hour ago, BobbyH said: That was an example, I have never tried pigeon. I have heard Grouse is nice? Grouse is VERY nice if you pick a young one. Old ones taste mostly of heather and lead shot! Quote Link to comment Share on other sites More sharing options...
Robden Posted April 8 Report Share Posted April 8 9 hours ago, London Best said: Grouse is VERY nice if you pick a young one. Old ones taste mostly of heather and lead shot! Never mind. Soon, they may taste like heather and rusty steel. Quote Link to comment Share on other sites More sharing options...
old'un Posted April 8 Report Share Posted April 8 15 hours ago, BobbyH said: What bird would you recommend for a complete newbie to bird meat? I would like to try different meat, not just pork, chicken, lamb and steaks. If you could describe what a meat kind of tastes like aswell? Example, pigeon tastes like chicken? Its difficult to compare wild bird meat to any of the farmed meat you mention, I would agree with Weihrauch17 in that the taste and texture of wood pigeon is a little like beef if cooked properly, the only way you will know is by trying different birds, each as its own flavour, is it only bird meat you are interested in? PS, don't bother with Coot or Moorhen, unless you like tennis balls. Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 8 Report Share Posted April 8 1 hour ago, old'un said: Its difficult to compare wild bird meat to any of the farmed meat you mention, I would agree with Weihrauch17 in that the taste and texture of wood pigeon is a little like beef if cooked properly, the only way you will know is by trying different birds, each as its own flavour, is it only bird meat you are interested in? PS, don't bother with Coot or Moorhen, unless you like tennis balls. they taste much better if you call them Mexican partridge Quote Link to comment Share on other sites More sharing options...
London Best Posted April 8 Report Share Posted April 8 (edited) 4 hours ago, Robden said: Never mind. Soon, they may taste like heather and rusty steel. The steel shouldn’t be rusty unless you hang your birds for weeks and weeks! Anyway, it doesn’t matter as I can’t afford the non-toxic (politically correct) cartridges let alone the grouse shooting! Edited April 8 by London Best Quote Link to comment Share on other sites More sharing options...
old'un Posted April 8 Report Share Posted April 8 Just now, ditchman said: they taste much better if you call them Mexican partridge Quote Link to comment Share on other sites More sharing options...
Old Boggy Posted April 8 Report Share Posted April 8 1 hour ago, old'un said: PS, don't bother with Coot or Moorhen, unless you like tennis balls. Marsh man will be along shortly extolling the culinary virtues of Coot and Moorhen . Come on John, where are you? OB Quote Link to comment Share on other sites More sharing options...
London Best Posted April 8 Report Share Posted April 8 The eggs were fine, but I only ever tried eating one Moorhen! Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 8 Report Share Posted April 8 2 hours ago, London Best said: The eggs were fine, but I only ever tried eating one Moorhen! the eggs were superb for making cakes and scones.......all the old country girls in the 60's where i lived ...at nesting time used to get their "net spoon" on a long stick and go around the ponds and river margins.. Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted April 8 Report Share Posted April 8 (edited) Hello, if you want to try Pigeon look on the web for Pru Coates recipe , husband Archie was a top shot on Pigeon shooting, i just cut the breast meat out and put in a stew Edited April 8 by oldypigeonpopper Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 8 Report Share Posted April 8 roasted squab pigeon...with cherry sauce is very nice.......quite an old recipe Quote Link to comment Share on other sites More sharing options...
Duckandswing Posted April 8 Report Share Posted April 8 59 minutes ago, ditchman said: roasted squab pigeon...with cherry sauce is very nice.......quite an old recipe Pigeon breast can be as tender and flavourful as fillet steak. Lovely and pink, it’s up there with my favourite meats. Never really liked pheasant, I always find it a bit bland. I like a farm goose and duck. I enjoy the dark meat. I only ever had guinea fowl once as a kid but remember it being lovely. Moorhen and Coot is hanging. Wouldn’t give it to my dogs. Not a game bird but I once ate Gannet. Soaked in brine I think. That was absolutely gopping. Quote Link to comment Share on other sites More sharing options...
martinj Posted April 8 Report Share Posted April 8 yes your honour they taste just like swan! Quote Link to comment Share on other sites More sharing options...
Dougy Posted April 8 Report Share Posted April 8 I would go Guinea fowl or Partridge, Guinea fowl being 1st choice, and of course there's quail they are nice too and only 15- 20 minutes in the oven. Quote Link to comment Share on other sites More sharing options...
BobbyH Posted April 8 Author Report Share Posted April 8 Thanks all!!! Quote Link to comment Share on other sites More sharing options...
Gameking Posted April 9 Report Share Posted April 9 Partridge , not overpowering taste and similar to chicken as a starting point before becoming more adventurous. Quote Link to comment Share on other sites More sharing options...
Penelope Posted April 9 Report Share Posted April 9 On 08/04/2024 at 06:33, Robden said: Never mind. Soon, they may taste like heather and rusty steel. If they have their way, it won't be too long before no one can taste one. Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted April 9 Report Share Posted April 9 Farmed goose. Tastes like a lovely juicy ribeye as long as not overcooked. Quote Link to comment Share on other sites More sharing options...
hushpower Posted April 10 Report Share Posted April 10 Woodpigeon breasts taste better than any other birds full of flavour just watch out for lead shot Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 10 Report Share Posted April 10 get yourself a nice fat fresh farm bred/grown duck from Iceland............ Quote Link to comment Share on other sites More sharing options...
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