Wood pigeon breasts page

[smilingjustalittlebit]

Colleague very kindly brought me 20 pigeon breasts in from birds he shot last night, curious about what you lovely people would make with them?

[pjgh]

Over some shredded red cabbage and pickled beetroot? Gently fried off in a skillet with a little butter and served rare.

Again, fried off, then thinly sliced, layed over any sort of salad. Pickles in the salad would be good.

Same as above, but cooled overnight.

As a topping to a burger.

Really, it just comes down to gently frying, perhaps slicing and putting with deep, strong, or light and refreshing flavours. Have fun.

[brighthorse]

I have seen wood pigeon but never shot or ate one. I would imagine that it is like dove. I like to marinade dove breasts in red wine with lots of chopped garlic. Then wrap in bacon and grill. Yum!

[Nigel]

Curried wood pigeon breast. Yummy!

[pjgh]

... a picture is worth a thousand words.

Here's a few thousand

The overture:

living in the ice age: Wood Pigeon

... leftovers:

living in the ice age: Wood Pigeon Leftovers

Stir fry?

living in the ice age: Wood Pigeon Stir Fry

[vb66]

The texture of the meat looks really interesting in your second picture. I would have thought it was more akin to turkey than red meat. It almost looks like liver or something.

[smilingjustalittlebit]

In the end I wrapped them ins treaky bacon and pan fried them, truly delicious. I still have 16 left so tonight they are going in a big stir fry, glorious.

Thanks for the tip.

[breadsauce]

In the end I wrapped them ins treaky bacon and pan fried them, truly delicious. I still have 16 left so tonight they are going in a big stir fry, glorious.

Thanks for the tip.

If he gets any more - ask for the carcasses! Roast lightly, and use to make it stock. It is wonderful - really rich and savoury. And curiously, wood pigeon stock is great to make a beef casserole....

[smilingjustalittlebit]

I did consider the carcasses, but that would mean plucking them myself, not ideal, hateful task.