Author Topic: Pigeon Recipes  (Read 1098 times)

Offline Big58cal

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Pigeon Recipes
« on: January 23, 2005, 01:26:02 AM »
Braised Pigeons in Chocolate Sauce

4 pigeons
2 garlic cloves
1 tsp salt
2 pinches freshly ground black pepper
4 tbsp olive oil
1 tbsp plain flour
4 tbsp dry white wine
1 cup (8 fl oz) 250 ml chicken stock
200 g (7 oz) shallots
50 g (2 oz) plain/dark) chocolate

1. Peel and finely chop the garlic.
2. Wash pigeons inside and out, then dry and rub with salt and pepper, inside and out.
3. Heat oil in large, heavy bottomed pan and brown pigeons all over before removing from pan.
4. Fry garlic in remaining oil. Stir flour into oil, fry briefly, then add wine and chicken stock. Simmer for 5 minutes, stirring constantly.
5. Put pigeons into sauce, cover and cook for 50 minutes on a low heat.
6. Peel shallots, chop finely and add to pigeons after 30 minutes.
7. Pre-heat oven to 120°c (225°f) gas mark 1/4
8. Arrange cooked pigeons on a serving dish and keep hot in oven. Skim fat off sauce.
9. Grate chocolate and add to sauce, stirring continuously over a low heat until melted. Do not let the sauce boil again.
10. Season generously with salt and pepper and serve with pigeons.

Casserole of Pigeons with Apples and Cider

25 g (1 oz) butter
2 young pigeons
1 small apple, cored and sliced
1 small onion, sliced
15 g (1/2 oz) flour
450 ml (3/4 pint) stock
150 ml (1/4 pint) cider
salt pepper
1 bouquet garnish

for the garnish
fried apple rings
fried bacon rashers

1. Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides.
2. Remove them from the pan and cut in half.
3. Add the apple and onion to the pan and fry until lightly browned.
4. Sprinkle over the flour and cook, stirring well, for 2 minutes.
5. Gradually stir in the stock and cider and bring to the boil.
6. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
7. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
8. Transfer the pigeons to a warmed serving dish and keep hot.
9. Strain the cooking liquid and return it to the pan.
10. Boil briskly until well reduced, then pour it over the pigeons.
11. Garnish with fried apple rings and bacon rashers.

Casseroled Pigeons

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

1. Fry the diced bacon for 2 minutes, add the butter and the pigeons and brown quickly on all sides.
2. Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
3. 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.
4. Serve with red currant jelly.

Pigeon Pie

6 pigeons, each weighing approximately 400 g (14 oz)
5 cup (1 1/4 lb) 550 g plain flour
2 1/2 tsp salt
350 - 425 ml (12-16 fl oz) 1 1/2 - 2 cups water
1/2 tsp white pepper
4 onions
2/3 cup (150 g) butter
2 tbsp freshly chopped parsley
2 tsp grated fresh root/green) ginger
1 tsp grated lemon rind
1/2 tsp ground caraway seed
1 pinch cayenne pepper
1/4 tsp saffron
1 pinch turmeric
125 ml (4 fl oz) 1/2 cup white wine
125 ml (4 fl oz) 1/2 cup water
6 eggs

for the crust
150 g (5 oz) 1 1/3 cups coarsely chopped almonds
1/2 tsp ground cinnamon
1 tbsp sugar
2 tbsp oil
Icing sugar and cinnamon for dusting over pie

To make the batter, sift flour into bowl, add 1 tsp salt and enough water to mix to a smooth, almost runny consistency. Cover and leave for 6 hours.

To make the rilling, wash and dry pigeons; season with salt and pepper. Wash, dry and finely chop giblets.
Peel and chop onions.

Heat 75 g (3 oz) butter in large, heavy-bottomed pan with lid; brown pigeons evenly, then remove from pan. Saute onions and giblets in remaining butter, add parsley and all spices/except cinnamon).

1. Stir in wine and water and bring to the boil.
2. Put pigeons carefully into boiling stock, cover and simmer for 1 hour.
3. Lift out pigeons, cool slightly, take meat off bones and cut into fine strips.
4. Pour half of stock into another saucepan. Boil remainder rapidly until reduced to 50 ml (2 fl oz) 1/4 cup, then cool and skim off fat.
5. Heat other half of stock to just below boiling point. Whisk eggs and egg yolks and pour into hot stock, taking care not to boil. Stir continuously. Stir in reduced stock.
6. To make the crust, brown almonds carefully in 25 g (1 oz) butter, stirring constantly; remove from pan and cool, then mix with sugar and cinnamon.
7. Heat a non-stick pan, and dry-fry a little batter until golden. Make 18 paper thin pancakes in this way.
8. To form pie crust, take a double layer of foil, lay on it 6 pancakes overlapping in a circle the same size as large pan. Cover with second layer of 6 pancakes. Place almond mixture in centre of layer, then combine pigeon with egg sauce and pour over almonds, leaving 7 cm/3 in free around edges.
9. Brush edges lightly with a little melted butter and fold as far as possible over filling. Cover with remaining 6 pancakes.
10. Heat oil with remaining butter in large pan. Slide pie carefully off foil and into pan; fry gently for 10 minutes until nicely browned.
11. Turn pie with help of pan lid to brown other side, again for 10 minutes.
12. Combine icing sugar and cinnamon and sift over pie.
13. Serve with a colourful mixed salad.

Pigeon with Cherries

2 Good plump pigeons
1 oz Drippings or bacon fat
2 Sliced shallots or spring
1 oz Flour
1 Bouquet garni (mixed herbs)
1/2 lb Red cherries stoned
1/2 oz Butter
1 1/2 pt Stock
Brown the pigeons slowly but throughly in the dripping in the casserole. Lift them out and in the same fat brown the sliced shallots. While the onions are browning split the pigeons in half and trim the backbone with the sissors. sprinkle the flour in the pan and brown lightly. Add the stock, bring to the boil and add the pigeons with the bouguet garni. Cook in the casserole in a slow to moderate oven for about 1 1/2 hours. then remove the pigeons carefully and keep warm. Reduce the sauce by boiling quickly until it is of a syrupy consistancy. Strain the sauce and replace it in the pigeons to reheat throughly. Add cream to taste. Sauter the stoned cherries quickly in the butter. Dish the pigeons. Pour over the sauce and scatter over the cherries, which should be sizzling hot.

Pigeon Breasts with Ravioli

2 pigeons, about 500-600 g (1 to 1-1/3 lb.) each
50 g (2 oz.) onion
10 tbsp. white wine
200 ml (3/4 c.) water
50 g (3 tbsp.) butter
Herbs, oil, salt, freshly ground pepper

For the ravioli
200 g (1 1/3 c.) flour
2 eggs
2 tbsp. olive oil
2 tbsp. milk

1 shallot
20 g (4 tsp.) butter
200 g (7 oz.) pigeon drumsticks, boned and trimmed
50 g (2 oz.) chicken giblets
100 g (3 ½ oz.) white celery, cleaned and threaded
100 ml (1/3 c.) pan drippings from the pigeons

Singe and draw the pigeons. Remove the drumsticks and set them aside with the giblets.
Brown the pigeons and cook them breast down in 10 g (2 tsp.) of butter for 7 minutes;
Remove the pan from the heat and let stand for 7 minutes. Remove the breasts and keep them warm.
Crush the bones and brown them in 50 g of butter with the chopped onion. Add the white wine, reduce, add the water and cook 20 minutes, skimming often. Strain and reduce to a syrupy sauce. Strain again. Whisk in 10 g (2 tsp.) of butter and set aside.
Dice the drumsticks and giblets. Finely chop the shallot and celery.
Cook 200 g (7 oz.) of flesh from the drumsticks and 50 g (2 oz.) of giblets with the chopped shallot in 20 g (4 tsp.)of butter; allow to brown, then add the celery and cook for 30 minutes, basting it for the last 10 minutes with 1/3 of the sauce obtained.
Add 3/4 of the pan drippings from the pigeons and then remove from the heat. Add salt and pepper. Allow to cool.
To make the ravioli

Mix the ingredients for the ravioli dough on a floured board.
Roll the dough flat, cut into strips;
arrange the pigeon filling on it in little mounds to form 28 ravioli.
Cook the ravioli in boiling salted water; drain and sauté in a pan with the remaining pan drippings from the pigeons.
Cut the breasts into thin slices, arrange on the plates with the ravioli and add the rest of the sauce.

Stir Fryed Pigeon

Simply cut the breast into thin slices, then marinade in garlic lemon soya sauce (in fact anything you like just play about). Leave for about one hour then stir fry with onion, green/red pepper, mushrooms, a bit of ginger root, and carrot which is cut into juilienne strips. Then mix in beansprouts or noodles it really doesn't matter what you use it'll still taste good.

Stewed Pigeon

Wrap some bacon round the breast (hold in place with a wooden skewer) fry the bacon and breast a bit before placing in the stewing pot.

Pigeon Pie (for dummies)

3 (or 4) pigeons, drawn, cleaned and skinned, or diced. (I prefer to used diced birds as it makes it easier to serve and makes less mess at mealtime with the bones)
1 lb rump steak
3 slices of streaky bacon, smoked or unsmoked, depending on taste, rind removed and diced. (Cooked ham may be used instead)
Pepper and salt to taste
Herbs to taste (sage and thyme are the most used)
Sausage meat for stuffing.
Small finely chopped onion, fried till soft. (optional)
1 clove garlic, pressed (optional)
2 oz butter
Worcestershire Sauce / Yorskhire Relish to taste. Mushroom ketchup is excellent if you can get it.
Bay leaf
4 eggs
Rich stock (a little Bisto added will give a darker colour if desired)
Puff pastry (or shortcrust if desired)
Method: Dice the steak and line bottom of pie dish with it, season with pepper and salt. Rub pigeons with pepper and salt and cover each with at least ½ oz butter. If using whole pigeons, put most of the butter inside.
Make the forcemeat stuffing by beating the livers with sausagemeat and a pinch of herbs. If using whole pigeons, use this to stuff them. For diced pigeon lay this in balls around the pigeon meat. Place the pigeons on the beef (breast downwards if whole), and lay the bacon over them. Add Worcestershire Sauce or Yorkshire Relish.
Next add the onion, yolks and bay leaf. Season stock with pepper, salt, herbs and garlic as desired and then half fill the dish using the stock, place a border of pastry around the edge of the dish and put on the pastry lid. Glaze crust with egg yolk. Make holes in the centre to let out the steam.
Cook in a moderate (about Gas Mark 5) oven for 1 ¼ hours and serve piping hot with potatoes and vegetables. If using whole birds, don't forget to provide a dish on the table for bones, serves 5-6 people.
1) A wine sauce can be used as an alternative to the egg yolks and stock. The pigeons may also be marinaded in red wine overnight if desired). Add mushrooms and onion if using wine sauce.
2) More pigeon meat may be used instead of the steak if desired.
3) Juniper berries may be added to the stock.
4) Egg yolks may be omitted for a less rich pie. Butter is always needed as pigeon meat contains little fat.
5) Mushrooms may be added to the steak. Avoid adding other vegetables though as they don't go well.
6) The garlic may be added to the butter instead of to the stock.

Pigeon Soup

6 pigeons
Large carrot, diced
Large onion, finely chopped
1 oz lean ham, (or bacon) Preferably smoked
1/2 head celery, chopped
Bay leaf
Parsley to taste
Thyme (or corriander if preferred)
3 cloves
Tiny pinch mace
1 clove garlic, pressed (optional)
1 quart stock
Worcestershire sauce to taste.
Method: Lightly roast the pigeons so that the meat comes off the bones, finely cut the meat and put it to one side. Put the bones to one side. Fry the onion, carrot, ham, celery and herbs in butter until lightly browned.
Add the bones and stock, and some flour to thicken. Gravy browning can be added for colour (Crompton's Gravy Salt), cover and simmer for 1 hour, skimming off any scum periodically.
Separate bones and pulp the vegetables (you can remove the bones easiest using a sieve). Add pigeon meat to liquid with Worcestershire sauce, pepper and salt to taste. Skim as required. Cook for a further 1/2 hour. Serve hot.

Stewed Pigeon

6 pigeons
1/2 lb bacon
Large carrot, diced
Large onion, finely chopped
3 oz Butter
Bay leaf
1 tbsp Mushroom Ketchup
1 tbsp Port wine
1 clove garlic, pressed (optional)
1 quart rich stock (or more if needed - should be sufficient to cover them) Worcestershire sauce to taste.
Method: Pluck and draw the pigeons, mince the livers and put them inside the birds. Truss with the legs inwards and put into a stewpan with the bacon and veg under and on top of them. Add the stock and stew for 1 hour. Dish out the pigeons and bacon and thicken the gravy with butter and flour. Add the ketchup and port wine. Boil and pour over the pigeons. Serve with seasonal vegetables.
Alternatively, if you are fortunate enough to have a pressure cooker, cook them for 1/2 an hour after reaching pressure.

Pigeon Fingers

Pigeon Breast meat
Plain flour
Method: First cut the breast meat of as many pigeons as you like into 1/4 inch thick strips. Soak this in milk for 6-8 hours. Take out fridge roll in plain flour so they are evenly coated and shallow fry for abot 10 min keep turning.

Sauteed Pigeon Breasts

3 pigeons
1tbsp plain flour
2oz butter
1 dessert spoon of redcurrant jelly
1 bottle red wine
1 tbsp cream
Method: Remove the breasts from the pigeons and cut into long thin strips. Roll in seasoned plain flour and saut'e in butter for no more than one min on each side. remove and place on a hot serving dish, now add to the saut'e pan the jelly and half a glass of wine plus the cream. Allow it all to bubble for a few seconds add seasoning to your taste and poor over the meat. Serve with mashed potatoes and the rest of the wine.
The only purpose of bread is to hold meat!

John Andrews Is My Hero!

In all seriousness, the Marlin is a great rifle, too. I own a Model 60, one of the best rifles ever made.
Brownings are nice, but in terms of quality AND accuarcy AND ruggedness, it's hard to beat the Marlin.
California sucks that's it.

Offline John Andrews

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Re: Pigeon Recipes
« Reply #1 on: March 20, 2005, 08:45:24 PM »
Thanks for those, BC! We used to eat a LOT of pigeons when I was a kid. Chickens were not invented yet, nor turkeys. Dirt had just been invented, and ................................................  /
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