Author Topic: For Pigeons  (Read 2335 times)

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Offline secretagentmole

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For Pigeons
« on: May 07, 2013, 12:57:52 PM »
Pigeon Pie


8 oz of shortcrust pastry
Two plump pigeons
lb bacon
lb mushrooms
1 onion
pint stock
1 oz butter
salt and pepper
Tablespoon of flour
A pinch of gravy salt


Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water. Remove meat from skin and carcasses. Place meat in pie dish.

Slice onion and mushrooms, cut up bacon and fry them together in the butter.
Add them to the pigeon in the pie dish.

If you are using meat of the pigeon only, use a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons.

(If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use a pint of the liquid as your stock).

Add stock to the pigeons. Cover with pastry, pop a couple of slits in the top, brush with egg mixed with milk and bake the pie for thirty minutes at, gas 6, 400F, 200C. or until crust is brown.

Braised Pigeon (serves 4)
1 2 oz fat
1 bouquet garni
2 onions, sliced
2 3 pigeons
pint stock
2 carrots, diced
1 oz flour
1 turnip
lb mushrooms
Melt fat in the pressure cooker and fry onions lightly.

Brown the pigeons and remove them.

Put in the vegetables, herbs, seasoning and stock.

Add pigeons and pressure cook for 20 minutes.

Put pigeons on a hot dish.

Stir flour into liquid in pan and bring to the boil.
Add mushroom and cook for about 5 minutes.

Strain over pigeons and garnish with the vegetables.

Casseroled Pigeons
Serves 6
100 g (4 oz) bacon, diced
50 g (2 oz) butter
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
10 ml (2 tsp) chopped fresh parsley
1.25 ml (1/4 tsp) dried thyme salt and freshly ground pepper
25 g (1 oz) flour
300 ml (1/2 pint) meat stock
2 sherry glasses of red wine
Fry the diced bacon for 2 minutes, add the butter and the pigeons and brown quickly on all sides.
Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
Serve with red currant jelly.

Cream of Pigeon Soup.
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
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.

Roasted pigeon with potato cakes and wild mushrooms
For the pigeon
4 pigeon breasts
salt and freshly ground black pepper
2 tsp vegetable oil
2 tbsp unsalted butter

For the potato cakes
2 baking potatoes, boiled for 8-10 minutes in their skins, drained
salt and freshly ground black pepper
1 tbsp chopped fresh thyme
1 tbsp fresh cranberries, blanched
1 tbsp unsalted butter
1 tbsp vegetable oil

For the wild mushrooms
50g/1 oz butter
200g/7oz horse, chestnut or shiitake mushrooms, cut in half
1 tbsp chopped fresh thyme
200ml/7fl oz ready-made light gravy
lemon, juice only

Preparation method
For the pigeon, season the pigeon breasts well with salt and freshly ground black pepper. Heat the oil and butter in a frying pan over a medium heat, add the pigeon breasts and fry for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through. Remove from the heat and set aside.

For the potato cakes, peel the par-boiled potatoes, then grate them into a bowl. Season, to taste, with salt and freshly ground black pepper. Add the thyme and cranberries and mix together using your hands until well combined. Divide the potato mixture in two and shape each portion into a thin patty 10cm/4in in diameter. Heat the butter and oil in a frying pan over a medium heat, add the potato cakes and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides.

For the wild mushrooms, in a separate frying pan, heat the butter over a medium heat, add the mushrooms and the thyme and fry for 2-3 minutes, or until softened. Add a spoonful of the light gravy and continue to fry for 2-3 minutes, or until the mushrooms have cooked through. Remove the pan from the heat, add the lemon juice and stir well.

To serve, place one of the potato cakes into the centre of each of two serving plates. Place two of the pigeon breasts on top of each potato cake. Spoon over the wild mushrooms. Drizzle the remaining gravy around the edge of the plate.

Pigeon Pot

4 6 pigeon breasts
1 2 oz sliced onion
pt cider
1 small apple
pt stock
oz flour
oz butter
bouquet garni
Wash and dry breasts.

Dip in seasoned flour.
Brown in butter in the casserole.
Remove and brown sliced onion and apple.
Sprinkle in flour, cook for a few minutes, and then add stock.
Bring to the boil, season and add bouquet garni.
Pour in cider and replace pigeon breasts.
Cover casserole tightly and cook for 2 3 hours in a slow oven.
Add a little diced bacon and sprinkle with parsley before serving.

Pot roast pigeon
Nothing fancy this, just a sound pot roast pigeon recipe with classic flavourings and a thick, old-fashioned gravy. You will need some bashed or creamed root vegetables to soak up the copious juice.
serves 4
butter - 50g
plump, oven-ready pigeons - 4
plump, herby sausages - 4
a medium to large onion
a large carrot
celery - 2 sticks
a few sprigs of thyme
garlic - 2 cloves
unsmoked streaky bacon - 4 rashers
bay leaves - 2
juniper berries - 12
plain flour - a level tbsp
fruity red wine - 250ml
chicken or game stock - 250ml
to serve: mashed parsnip or potato
Melt half the butter in a heavy casserole, then brown the pigeons and sausages lightly on all sides. Lift them out and set aside. Set the oven at 190 c/gas 5.
Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time.
Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the sausages have the opportunity to colour. After about 20 minutes, the vegetables should be soft and golden.
Stir in the flour, let it cook for a few minutes then stir in the wine and the stock. Bring almost to the boil then return the pigeons and sausages to the pan and roast in the preheated oven for about 30 minutes, until the pigeons are tender but still lightly pink in the centre.
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Offline knuckle

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Re: For Pigeons
« Reply #1 on: May 07, 2013, 09:23:09 PM »
Jesus 'Mole! When's your cook book coming out, "101 things to do with Pigeons"?  ;D
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Offline secretagentmole

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Re: For Pigeons
« Reply #2 on: May 07, 2013, 10:07:39 PM »
The pie is excellent, you can also swap one pigeon out for squirrel, fillet squirrel and boil frame with pigeon! Flash fry squirrel meat and then follow recipe!
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