chris921 Posted July 11, 2008 Report Share Posted July 11, 2008 anyone know the nutritional info on a pigeon breast been trying to find out with no luck Quote Link to comment Share on other sites More sharing options...
Billett Posted July 11, 2008 Report Share Posted July 11, 2008 http://www.nutritiondata.com/facts/poultry-products/800/2 Quote Link to comment Share on other sites More sharing options...
webber Posted July 11, 2008 Report Share Posted July 11, 2008 Good link. Maybe we could have this pinned? webber Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted July 11, 2008 Report Share Posted July 11, 2008 Bloody hell have you seen how much cholesterol is in pigeon...good job i dont eat a lot, mines 5 as it is!!! Quote Link to comment Share on other sites More sharing options...
Teal Posted July 11, 2008 Report Share Posted July 11, 2008 Firstly this is for a squab, which will have poor muscle condition as it has not yet been flying. Secondly it will be for a commercially reared pigeon, where the parents will be fed ad-lib with grain designed to make the squab reach full size as quickly as possible. I think that the results for a woodpigeon will be considerably different. Quote Link to comment Share on other sites More sharing options...
chris921 Posted July 11, 2008 Author Report Share Posted July 11, 2008 yeah ive seen this one but these (squab) are only about 6 weeks old and have never flown so will be alot higher in colesterol i was after wood pigeon but cannot find it anywhere i cant see wood pigeon having hardly any colesterol Quote Link to comment Share on other sites More sharing options...
Axe Posted July 11, 2008 Report Share Posted July 11, 2008 Pigeon Roasted / 100g: Protein - 29 g Fat - 7.9 g Kcal - 187 KJ - 785 Chol - Nil Pheasant Roasted / 100g: Protein - 27.9 g Fat - 12 g Kcal - 220 KJ - 918 Chol - 220 mg More information can be found here: http://www.food.gov.uk/science/dietarysurveys/dietsurveys/ Data is Crown copyright as supplied from The Food Standards Agency. © Crown copyright material is reproduced with permission of the Controller of HMSO. Quote Link to comment Share on other sites More sharing options...
perfect Posted July 11, 2008 Report Share Posted July 11, 2008 I pan fried some pigeon the other day and it turned out quite rubbery but was not overcooked, whats the ways to get around this? or is pigeon rubbery anyway, is it the norm? Quote Link to comment Share on other sites More sharing options...
duncan Posted July 11, 2008 Report Share Posted July 11, 2008 fried pigeon breast with black pudding a glass of red wine , worry about the cholesterol later (mines at 4.9) Quote Link to comment Share on other sites More sharing options...
Piebob Posted July 11, 2008 Report Share Posted July 11, 2008 I pan fried some pigeon the other day and it turned out quite rubbery but was not overcooked, whats the ways to get around this? or is pigeon rubbery anyway, is it the norm? I don't think I would describe it as rubbery. How long did you cook it for? Quote Link to comment Share on other sites More sharing options...
perfect Posted July 11, 2008 Report Share Posted July 11, 2008 tried to follow the recipe on f word g ramsey, got colour on both side then let simmer, there where 4 breasts and the bigger ones where still bloody the smaller ones where cooked, they were in roughly 5 mins in total. Quote Link to comment Share on other sites More sharing options...
deejay Posted July 11, 2008 Report Share Posted July 11, 2008 I pan fried some pigeon the other day and it turned out quite rubbery but was not overcooked, whats the ways to get around this? or is pigeon rubbery anyway, is it the norm? i tend to find that if you slice them up the middle and stick them in the hot oil for 90 seconds both sides then take them out and pour the juices on them leave for another 3 mins they should be perfict Quote Link to comment Share on other sites More sharing options...
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