James MacKay 0 Posted September 26, 2012 Report Share Posted September 26, 2012 We regularly hunt Roch pigeons and have found that once the breasts are removed to leave them in the fridge for at leaste a week before eating, mates of mine preffer a red wine and cocacola 'marinade to soften them up +/- 2hours Quote Link to post
Elliott 436 Posted September 26, 2012 Author Report Share Posted September 26, 2012 Cheers lads will have a go again. Thanks for the recepie Moley, will give that one a go Quote Link to post
moxy 617 Posted September 26, 2012 Report Share Posted September 26, 2012 Cheers lads will have a go again. Thanks for the recepie Moley, will give that one a go Minus the peas!! Quote Link to post
secretagentmole 1,701 Posted September 26, 2012 Report Share Posted September 26, 2012 I tried that secretagentmole delicious so thanks One of the best pies I have had Glad you liked it, got a few more that I have found that will be published when I have tried them.... Quote Link to post
secretagentmole 1,701 Posted September 26, 2012 Report Share Posted September 26, 2012 Actually I have another one that I have tried and works well! Cream of Pigeon Soup Ingredients Serves 4 2 prepared pigeons weighing 400 g (14 oz) each 1.5 litres (2 1/2 pt or 6 cups) cups water 1 tsp salt Strip lemon peel 2 small onions 2 leeks Small piece celeriac Sprig each parsley, thyme and dill 2 egg yolks 5 tbsp double (thick) cream 1 tbsp fresh dill Method Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown. Take the white part of leeks only, wash and cut into fine strips. Peel, rinse and dice celeriac. Rinse herbs and tie together. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes. By the end of this time the liquid should be reduced by half. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup. Serve the soup sprinkled with dill. Quote Link to post
terryd 8,364 Posted September 26, 2012 Report Share Posted September 26, 2012 Sounds great will give that a whirl. Wish I had kept more whole pigeons now instead of breasts they make a cracking stock Quote Link to post
secretagentmole 1,701 Posted September 27, 2012 Report Share Posted September 27, 2012 And if you go carefully round the frame, especially the wings and legs, you get a lot more pie filling/soup flavouring as well! Quote Link to post
stealthy1 3,964 Posted September 27, 2012 Report Share Posted September 27, 2012 Master chef Quote Link to post
Skot Ruthless Teale 1,701 Posted September 28, 2012 Report Share Posted September 28, 2012 Eyup nice one elliot mate good shooting.. cant beat pan fried woodpigeon breast its my absolute faveorite. i miss my guns! :/ lol Quote Link to post
triker 1 Posted October 7, 2012 Report Share Posted October 7, 2012 mmm nice recipeys. I like to slice my pigeon breast very thinly, then fry in butter for 1 minute fairly high heat. Then rest it. Still pink but veeery tender. Serve with mash and veg. mmmm getting hungry! Quote Link to post
The Duncan 802 Posted October 7, 2012 Report Share Posted October 7, 2012 Anyone want the simplest ever recipe? Quite by accident on friday night, I found that simply deep frying them in veg oil at say 170 degrees c for a few minutes makes them crispy on the outside and soft/pink in the middle. Tastes amazing. You have to let them rest for a minute or two, but then slice them into thin slices - great in a bap with some grated cheddar too. Long preparation time is a thing of the past if you want a hot snack! Quote Link to post
Probuk 93 Posted October 7, 2012 Report Share Posted October 7, 2012 Nice read buddy..by the way, Thats one nice looking tree trunk..probably the best looking trunk iv seen for a long while Atvb Marty Quote Link to post
secretagentmole 1,701 Posted October 9, 2012 Report Share Posted October 9, 2012 Shot 3 pigeons this evening, smallest 12 ounce, the other 2 14 ounce, they are getting bigger! Quote Link to post
birdshooter1 0 Posted December 5, 2012 Report Share Posted December 5, 2012 They sure are tasty plum birds. Quote Link to post
j j m 6,533 Posted December 7, 2012 Report Share Posted December 7, 2012 I love a bit of pigeon for dinner Quote Link to post
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