Browning GTS Posted July 5, 2005 Report Share Posted July 5, 2005 Hello All. I have the gun have been clay shooting and now have my first farm to shoot on, being new to live shooting, when and if i actually hit a pigeon i would like to eat them. Can any one help in describing how to prepare the bird eg what bits to cook and the bits not to, having never done anything like this before (all my meat normally comes from Tescos!!!). Any help would be much appreciated. :*) Quote Link to comment Share on other sites More sharing options...
ernyha Posted July 5, 2005 Report Share Posted July 5, 2005 Browning take a look in here. http://forums.pigeonwatch.co.uk/forums/ind...?showtopic=2973 Quote Link to comment Share on other sites More sharing options...
badsworth Posted July 5, 2005 Report Share Posted July 5, 2005 Dont bother with anything except the breasts - the rest is too fiddly. Pluck the breasts whilst it is still warm and use a sharp knife to cut away the flesh either side of the breast bone. Some say to use the knife to make the initial cut then use your thumbs to pull away the flesh - but I have not tried that. They are small - so use several birds. Fry in butter with a little garlic - et voila! Good enough even for Monsieur Chirac mais non! Badsworth Quote Link to comment Share on other sites More sharing options...
Paul in North Lincs. Posted July 5, 2005 Report Share Posted July 5, 2005 Welcome to the forum sir. Check out the recipes forum for all your cooking tips:D Paul Quote Link to comment Share on other sites More sharing options...
Browning GTS Posted July 6, 2005 Author Report Share Posted July 6, 2005 Thanks for your help all.I can`t wait to get started next week, will let you know how i get on. B) Quote Link to comment Share on other sites More sharing options...
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