Nial Posted October 16, 2008 Report Share Posted October 16, 2008 I cooked the breasts of one of the pigeon's I got with Henry_d yesterday. I copied the way Mark Gilchrist does them on youtube... http://uk.youtube.com/watch?v=SNBXHj8Gm6s He's got the skin on his but I crowned the bird the 'ripping the thing apart' way so there was no skin on my breasts. I followed his recepie but think I probably overcooked them a bit. They were quite nice but there was a fair liver flavour, is this because I fried them too long? (I like liver so didn't mind but 'yer man says they should taste more like steak). Thanks for any pointers, Nial. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 16, 2008 Report Share Posted October 16, 2008 I think the "liver" flavour comes from the pigeons love of rape/brassicas and this flavours the meat........I like mine nice and pink, but horses for courses. Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted October 16, 2008 Report Share Posted October 16, 2008 (edited) I have done the same my self if overcooked they are bitter (livery) . But I was talking to Mark at a game fair in Sussex a year or so ago and he was most helpful since then pigeon have to be nice and pink in the centre, then you will get the Steaky taste .For me once I had tasted game (Pigeon & Rabbit ) from some one who knew what they are doing (Mark Gilchrist) I then knew it tastes good and that I could do the same easily myself . HAPPY COOKING Edited October 16, 2008 by JJaxeman Quote Link to comment Share on other sites More sharing options...
Nial Posted October 16, 2008 Author Report Share Posted October 16, 2008 Thanks guys, they were _just_ pink in the middle but I think they should have been much pinker. I do like liver so enjoyed them but some don't so I'll give the next ones 30 seconds less on each side. Nial. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted October 17, 2008 Report Share Posted October 17, 2008 Nial, smoking pan, drop breasts in smooth side first, 30 seconds then turn over. 60 seconds on the other side then remove and place on a hot plate in a preheated oven while you make the sauce. It never fails mate LB Quote Link to comment Share on other sites More sharing options...
Nial Posted October 17, 2008 Author Report Share Posted October 17, 2008 Nial, smoking pan, drop breasts in smooth side first, 30 seconds then turn over.60 seconds on the other side then remove and place on a hot plate in a preheated oven while you make the sauce. It never fails mate LB Aye, I think they were definitely over-done last time. Tonight I gave them 1 minute 20 seconds on each side then let them sit. They were still quite bloody so I sliced them into strips and gave it another 20 seconds stirring things about. I tasted one bit before it went back in and although it was quite bloody it was _very_ steak like. I think the extra 20 seconds was probably too much for the thin-ish strips but I don't know if I'm ready for them bloody yet. I only breasted these for the first time on Wednesday so I'm still getting my head round the whole thing. Can you get anything from undercooked pigeon? Nial. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted October 17, 2008 Report Share Posted October 17, 2008 Nial, smoking pan, drop breasts in smooth side first, 30 seconds then turn over.60 seconds on the other side then remove and place on a hot plate in a preheated oven while you make the sauce. It never fails mate LB Aye, I think they were definitely over-done last time. Tonight I gave them 1 minute 20 seconds on each side then let them sit. They were still quite bloody so I sliced them into strips and gave it another 20 seconds stirring things about. I tasted one bit before it went back in and although it was quite bloody it was _very_ steak like. I think the extra 20 seconds was probably too much for the thin-ish strips but I don't know if I'm ready for them bloody yet. I only breasted these for the first time on Wednesday so I'm still getting my head round the whole thing. Can you get anything from undercooked pigeon? Nial. Don't know but I eat them straight off the breast bone with lemon juice and no ill effects so far. LB Quote Link to comment Share on other sites More sharing options...
Nial Posted October 17, 2008 Author Report Share Posted October 17, 2008 Don't know but I eat them straight off the breast bone with lemon juice and no ill effects so far.LB What, raw? Nial Quote Link to comment Share on other sites More sharing options...
Hammergun Posted October 18, 2008 Report Share Posted October 18, 2008 Game is a bit like shellfish - you either cook it for a very short, or a very long time. Quote Link to comment Share on other sites More sharing options...
Hammergun Posted October 18, 2008 Report Share Posted October 18, 2008 Yes, raw pigeon can harbour harmful bacteria in the same way as all meat and poultry. The Food Standards Agency recommends that the core temperature of the food must reach 75 degrees Celsius to ensure any harmful bacteria are destroyed. Lower cooking temperatures are acceptable: 2 minutes at 70 degrees 10 minutes at 65 degree 45 minutes at 60 degrees. At these temperatures, the food will still look "raw" to an extent as it does not undergo any significant physical change until boiling point is reached. Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted November 7, 2008 Report Share Posted November 7, 2008 What, raw? Nial technically aint raw as been done in lemon juice .... the citrus fruit is acidic and if u put meat in the juice it cooks it ( may be sucking eggs for some ... sorry just for those that dont know ) Quote Link to comment Share on other sites More sharing options...
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