advice on cooking pigeon

[Stephen Blair]

My dad gave me 3 pigeons, my wife has never cooked them before, any good tips guys and nice stuff to go with them:thumbup1:

[Matthew Arnold]

Cook the breasts in garlic butter for a few minutes and have a bit of curly kale and a few spuds. That normally does it for me.

[Ian C]

A rich sauce with red wine goes v well with the old pigeon mate also dont over cook it or it goes v dry.

[b101uk]

My dad gave me 3 pigeons, my wife has never cooked them before, any good tips guys and nice stuff to go with them

 

A couple of pork chops!

[Bolt]

mmmmm. Gamey!

 

I just cut the breast meat off them, nice and quick, and you can then get on with your evening.

 

Just like little tiny cutlets, very dark - so nice in a rich stew (don't know recipies though, that bit isn't in my job description).

[sean]

thin slice it.........flash fry in garlic butter........!!! easy.

[treequip]

There is only one way to eat pidgin and that’s in a pie.

 

Equal quantities of good beef and bird, some short pastry, reduce the bird carcase to make stock for the gravy. Serve with fresh veg, mash and a good Merlot.

 

Andy

[Les Cork]

My dad gave me 3 pigeons, my wife has never cooked them before, any good tips guys and nice stuff to go with them:thumbup1:

 

Us country boys down ear in kent likes to stew em slowly with all your best veg don't overcook for tender pigeon.

or

Pan fry slowly on low heat leave pink in the middle, serve with mash potatoe diced with spring onion [Champ in Northern Ireland] and mashed swede.

or

Pigeon kebabs with fresh peppers and onion

or

quick pigeon oven bake wrapped in bacon or pancetta with 2 tble spoons of balsamic vineger 5 tble spoons of virgin olive oil in a dish for 20 minutes then add 10 small cherry tomatoes per person for the last 10 minutes .

Cook a large pan of tagliatelli [seasoned] and serve the breast on the top pouring the juices over and the tomatoes. all done in 30 minutes.

 

Enjoy:biggrin:

[csservices]

Best way is to fry up some good bacon first, then take the breasts off the pigeon and fry them up in the bacon fat slice and put between two slices of bread, jobs a good un!

[Lee Winger]

Casserole in red wine, thyme, shallots and garlic, or roasted slowly rubbed with 5 spice powder.............