decoysupreme 0 Posted March 20, 2011 Report Share Posted March 20, 2011 I have added this forum for all those who want to share there recipes for pigeon cooking I for one and new to eating pigeon however I have tried a few and I am now hooked on them so any ideas on the best way to cook/prepare them are wlcome thanks. Quote Link to post Share on other sites
ashleybee 7 Posted March 20, 2011 Report Share Posted March 20, 2011 Pigeon Breast sliced and stuffed with saussage meat and a few herbs, wrap with a bit of bacon and bake for 25 - 35 mins on about 180 very nice with mash and a nice gravey. Quote Link to post Share on other sites
decoysupreme 0 Posted March 21, 2011 Author Report Share Posted March 21, 2011 Pigeon Breast sliced and stuffed with saussage meat and a few herbs, wrap with a bit of bacon and bake for 25 - 35 mins on about 180 very nice with mash and a nice gravey. Thats sounds divine thanks for that and hopefully this should get the ball rollling. The thing is im going to try and make a cooking leaflet based on just pigeon recipes and then publish it on here and see what goes from there so thanks for that Quote Link to post Share on other sites
Tomm Parr 30 Posted April 9, 2011 Report Share Posted April 9, 2011 (edited) Pigeon Breast sliced and stuffed with saussage meat and a few herbs, wrap with a bit of bacon and bake for 25 - 35 mins on about 180 very nice with mash and a nice gravey. Thats sounds divine thanks for that and hopefully this should get the ball rollling. The thing is im going to try and make a cooking leaflet based on just pigeon recipes and then publish it on here and see what goes from there so thanks for that fry up some bacon lardons in a pan until crisp. rub the swith some crushed pepper and juniper, then fry them in the bacon fat. serve with green salad (wild garlic, dandelion, crumbled goat cheese, salt, olive oil, lemon juice, white wine vinegar) and potato salad (boiled spuds, spring onions, chives, butter, mayonnaise). make sure you pour the bacon and pigeon pan juice on top yum yum Edited April 9, 2011 by Tomm Parr Quote Link to post Share on other sites
superfurryanimal 91 Posted April 10, 2011 Report Share Posted April 10, 2011 i love pigeon breast for breafast with black pudding and a fried egg with grilled tomatoes ! makes a change from bacon ! Quote Link to post Share on other sites
dvdskv 30 Posted April 10, 2011 Report Share Posted April 10, 2011 I did some pigeon kebabs at a barbecue last week. I thinly sliced them and marinated them in,olive oil,rosemary,garlic,chilli powder,tomato puree,oregano,worcestershire sauce a couple of bay leaves,seasoning and left them to marinade,I then put them on skewers. I converted a few people that day,they were amazing!! Quote Link to post Share on other sites
Moll. 1,770 Posted April 19, 2011 Report Share Posted April 19, 2011 Pigeon, venison & rabbit pie....cant beat it Quote Link to post Share on other sites
Tomm Parr 30 Posted April 19, 2011 Report Share Posted April 19, 2011 Pigeon, venison & rabbit pie....cant beat it I used these 3 ingredients in a game stew last year, with one addition - 2 fresh squirrels. Finger lickin' good. Quote Link to post Share on other sites
eddie1 2 Posted April 19, 2011 Report Share Posted April 19, 2011 (edited) I have added this forum for all those who want to share there recipes for pigeon cooking I for one and new to eating pigeon however I have tried a few and I am now hooked on them so any ideas on the best way to cook/prepare them are wlcome thanks. lightly fry a couple of breasts in butter once the breasts are cooked remove add a glass of red wine clean the bottom of the pan of all them bits and flavours bring it to a low boil then let it reduce add a knob of butter , and serve, pan fried pigeon breast in red wine sauce lovely. Edited April 19, 2011 by eddie1 Quote Link to post Share on other sites
decoysupreme 0 Posted May 23, 2011 Author Report Share Posted May 23, 2011 Thanks for all the recipes guys the leaflet is nearly complete, however could I ask you to include preperations and times for the recipes, thanks alot. Quote Link to post Share on other sites
banjo14 49 Posted May 31, 2011 Report Share Posted May 31, 2011 pigeon and ale pie with suet crust mmmmmm Quote Link to post Share on other sites
Tomm Parr 30 Posted May 31, 2011 Report Share Posted May 31, 2011 Thanks for all the recipes guys the leaflet is nearly complete, however could I ask you to include preperations and times for the recipes, thanks alot. I don't often use weights and measures; I just taste and check regularly. Drives the missus mad but keeps me on my toes.......... Quote Link to post Share on other sites
rascal_2005 79 Posted May 31, 2011 Report Share Posted May 31, 2011 flash fry in garic butter, slice, into a pitterbread with some lettace and mayo Quote Link to post Share on other sites
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