wood pigeon

[green thing]

Hi all
been having problems with wood pigeons on the plot
no more
Has anyone got any recommendation for cooking them ??
been told they have a mild taste like kidney
thanks

[Nicos]

The easiest way if to just remove the breast.
Without plucking or gutting cut the skin up the breast bone ( might be easier to pull off a few feathers there first) and peel back the skin and fathers and remove the flesh.

Yes there is a lot of waste but is very easy to do esp if you're not used to dressing your own birds.

Flash fried in butter-I'd serve with a mushroom sauce and crushed new spuds and fresh peas!

or a simple casserole.

hmm..I'd say it's not as strong as kidney. Quite yummy in fact!

enjoy!

[green thing]

a simple casserole.

thanks nicos
pigeon casserole for dinner tonight

rabbit next on the menu

[Nicos]

....remember to check for shot!!!!

[Glutton4...]

Unfortunately for me I don't like Pigeon or Wabbit - shame really as we're overrun with both!

[Hilary B]

Wild rabbit can taste a bit too 'gamey', but when I got the ones shot by a neighbour (to control the number on the island) he always put them to soak in slightly salted water for a hour immediately after skinning-and-gutting.
After that, they were fine. I usually 'steam roasted' them whole, then took all the meat off the bones, and used that plus the liquid left from steam roasting to make pie, casserole, curry or whatever.
Pigeon breast (yes I agree with Nicos on using JUST the breast meat, there isn't much on the rest, for the work involved in preparation) is as versatile as chicken breast (but a lot smaller, and best cooked a bit slower).