Pigeon breasts - ideas ?

flissh

I used to slice the breast meat quite thickly, about four slices per breast, pan fry slices quickly in small amount of olive oil, then made a thick gravy in same pan, bunged in about 1 tsp English mustard. Continued to cook until pigeon done. Nice with mashed potato.

flissh

Seem to remember being told in the dim and distant past that if you make a pie from just pigeon, leave a good vent hole in the top as the meat can be a bit toxic!!! Don't know if that is true or just an old wives tale, but I always mixed pigeon with other game if I made a pie.

greenbee

flissh wrote: »

Seem to remember being told in the dim and distant past that if you make a pie from just pigeon, leave a good vent hole in the top as the meat can be a bit toxic!!! Don't know if that is true or just an old wives tale, but I always mixed pigeon with other game if I made a pie.

I think that's probably just an old wives tale! Mind you, if you were using London pigeons you'd probably be right

mollsnan

Lifted out what I thought was a roast joint wrapped in foil last night from freezer. Just looked at defrosted "roast" to discover 14 nice plump skinned wood pigeon breasts. Family arriving later for roast dinner, what would be best way to cook (preferably in oven). Usually just cook two on the pan for OH but really need to bung in oven.