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pidgeon

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pidgeon

Postby alunk2005 » Tue Nov 19, 2013 11:21 am

What is the best way to cook pidgeon i have only ever had the breast roasted or fried
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Re: pigeon

Postby mathspete » Tue Nov 19, 2013 12:11 pm

Either of those methods is fine for cooking pigeon, or simply drop the whole bird into a pan of spuds, carrots, onions, pearl barley, lentils and other veg then pick off the meat once cooked, dice it and drop it back into the stew. Serve in a bowl with warm crusty bread, Mmmmmm. :thup: :thup: Don't overcook or you'll have to pick out the bones, the carcass can be used for fox bait :grin:
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Re: pidgeon

Postby humperdingle » Tue Nov 19, 2013 2:13 pm

Very thinly sliced, panfried in a very hot pan with some garlic butter is my favourite.
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Re: pidgeon

Postby alunk2005 » Tue Nov 19, 2013 2:24 pm

I have 4 breasts in the fridge so i might try the garlic butter
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Re: pidgeon

Postby humperdingle » Tue Nov 19, 2013 2:33 pm

alunk2005 wrote:I have 4 breasts in the fridge so i might try the garlic butter

Don't cook too long, though.
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Re: pidgeon

Postby alunk2005 » Tue Nov 19, 2013 7:40 pm

Just cooked pidgeon in garlic butter with mushrooms it tasted great will do that agian maybe with some stir fry veg next time
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