Pigeon breasts - ideas ?

Penelope_Penguin

thriftlady wrote: »

Thanks guys, some lovely sounding ideas there. I think I'll go with Pen Pen's idea as I've just bought some rocket which I think will be great with them.

I bought them in a vacuum pack at my local farm shop. They weren't particularly cheap -£5.90, but they will serve us amply I think, I can't really see how big they are -I'm assuming 2 breasts each, or am I being greedy ?

:beer: We have one each for lunch, but would probably have 2 for a main meal. Rocket is lovely, along with other spicy leaves.

Pink - you're so impressive with your searches :T I searched on OS, and was surprised that this is the first thread with *pigeon* in the title

Penny. x

pretty_mumma

My good old other half is into Pigeon shooting (not that hes having much luck recently!) and I was wondering if anyone had any good recipes for when he does manage to get some.
Ive tried the one with potato cakes and shitake mushrooms, but was wondering if anyone else had any suggestions?

paigexstewart

My FIL goes shooting and makes lovely dinners. Mostly with potatoes.

There is a book in wh smith called "cooking game", really intresting. HTH

greenbee

From memory...

Just use the breasts... rest of it's a waste of time!

Onions, streaky bacon chopped into small pieces, mushrooms, red wine, brandy, creme fraiche, bayleaf, possibly some thyme...

Saute the bacon, onions and mushrooms in butter until soft and put to one side. Slice the breasts so that they're about 1cm thick, and maybe in half width/length ways too, depending on how big they are, and coat them in flour.

Brown the floured breasts, chuck in the onions and mushrooms, deglaze the pan with a splash of brandy, add a generous amount of red wine and bung in the oven for a while to cook. When the meat is cooked, if the sauce is still thin, take the meat out, reduce until thick, and add creme fraiche.

Works well in the slow cooker, but you will definitely need to reduce the juices if you do that.

Serve on a bed of green or brown lentils, with sauteed shredded cabbage and boiled brown rice!

Clarissa Dickson-Wright has written a very good game cookbook. And there's a good recipe for pigeon casserole in Jocasta Innes' Pauper's Cookbook (it has raisins in it as well).

pretty_mumma

Yum yum!! sounds scrummy!!
I'll also have a look for that book in WH smith.

Thanks

Seakay

Don't completely discard the rest of the bird once you've used the breasts - make an excellent stock which you can either reduce and freeze for later use or use to make a tasty soup by straining it, adding lentils and onion, cooking these until soft while you strip any remaining rags of meat from the carcass (much easier with cooked meat), allow contents of the pan to cool a little, add the meat and then liquidise all together. Add salt to taste.

greenbee

Seakay wrote: »

Don't completely discard the rest of the bird once you've used the breasts - make an excellent stock which you can either reduce and freeze for later use or use to make a tasty soup by straining it, adding lentils and onion, cooking these until soft while you strip any remaining rags of meat from the carcass (much easier with cooked meat), allow contents of the pan to cool a little, add the meat and then liquidise all together. Add salt to taste.

But that means you have to pluck it... or at least skin it :rolleyes: Normally I just cut the breasts off as it's too much like hard work to deal with the rest of it

Seakay

Sorry - I was thinking of the ready done braces that I buy at the market! Although did you see that Marco Pierre White thing where he de-feathered and skinned in one go by slicing the skin of the breast, gripping the wings and turning everything inside out? you loose the wings (I think) but retain everything else and it seemed very quick when he did it.

greenbee

Seakay wrote: »

Sorry - I was thinking of the ready done braces that I buy at the market! Although did you see that Marco Pierre White thing where he de-feathered and skinned in one go by slicing the skin of the breast, gripping the wings and turning everything inside out? you loose the wings (I think) but retain everything else and it seemed very quick when he did it.

My dad and brother use that method for pheasants... apparently its very quick once you've had a bit of practice and get it right.

pretty_mumma

I think my oh does all that out on the field. He just gives me the breasts, which i clean up and freeze. I have a problem with gutting anything with a head!! Dont know why!!