Wood Pigeon

[TommyL 0]

Can anyone suggest any receipes for the above?

 

 

i am not the best cook in the world so must be simple enough

[Guest Hedgehunter]

I do pigeon like this,bird needs to at room temperature,if chilled takes longer & not as good.10mins in oven at 230 ,then 10mins at 180,then turn the oven off turn the bird breast down & let it rest in the oven for 10mins or longer if squeamish about any blood that may be about.U can rub butter or oil in at the start & any herbs or flavouring U fancy.Carve as thin as u can,as can be tough at this time of year,but flavour will be spot on.Trust your uncle Hedge.Bon appetit!

[tricky dicky 0]

Can anyone suggest any receipes for the above?

 

 

i am not the best cook in the world so must be simple enough

Hugh F.W has some good recipes in river cottage cookbook fairly simple to,the stock/gravy made of the roasted carcasses is spot on!!!!!

[Guest piking pirate]

One of my favourite pigeon recipes (if you can call it that)

 

is just pluck the whole pigeon gut it and then just cook the whole thing servve the whole thing on a plate with all the trimmings if wanted

[Guest DogFaceKillah]

all the others stated above but stuff it with either apple slices or rasberrys spunds out of the ordinary but yum

[Guest midnight_runner]

Can anyone suggest any receipes for the above?

 

 

i am not the best cook in the world so must be simple enough

cut out the breasts put them in a frying pan cover with dolameo sauce bring to the boil and simmer for 15 to 20 mins serv with pasta or rice lovvely

[Guest tommo341]

I just cook the breast wrapped in foil with a lump of buttermixed up with garlic chives and onion and the breast meat tends to soak up the juices and flavours keeps it from being too dry

[antg 1,784]

i just take of the breast, slice it into small strips and then marinate it over night in dark soy sause, some honey and chopped garlic. then stirfry it with some stirfry vegies. its very nice

[red merle 0]

i just fry it up with chopped bacon its quick and easy it tastes stunning

[jacob 28]

i just fry it up with chopped bacon its quick and easy it tastes stunning

not exactly hugh fw but its quick and easy run your knife down the skin centre of the breasts cut the breasts straight out fry in butter for a couple of mins.on both sides and put it in fresh bread sandwich,saves all that plucking

[welshhound2 20]

gorge forman,pepper tomato sauce 2min wala,sounds nuts but tastes allright lol.

[Yokel Matt 918]

1. Quickly seal the breast meat in a little butter and place in bottom of a casserole.

2. Splash some (any) wine in the frying pan and stir it round to de-glaze the frying juices and pour this on the breasts.

3. Put some bacon on top of the breasts and cook in a hot (preheated) oven for 20 mins.

4. Take out, crumble some boursin or some other garlic cheese on top and return to oven for 15 mins.

5. Try not to dance on the spot for the last ten mins because its smells so damn good.

 

Eat with anything and a piece of piss

[Guest game'dogs]

roast in oven and serve on the plate whole, with roast tatys gravy and parsnips and carrots , my mouth is wattering .

[Oly 12]

Prue Coat's Poachers cookbook is always a good place to start

[FPO 0]

Can anyone suggest any receipes for the above?

 

 

i am not the best cook in the world so must be simple enough

Hugh F.W has some good recipes in river cottage cookbook fairly simple to,the stock/gravy made of the roasted carcasses is spot on!!!!!

 

Recommend you try the pitta bread receipe from hugh, if you like garlic make garlic and honey dressing to go over the sliced fried pigeon and salad. Very quick and easy better than steak pittas .

 

 

all the others stated above but stuff it with either apple slices or rasberrys spunds out of the ordinary but yum

 

Know this is old listing, but could someone tell me what Spunds are? never heard of that one!