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| | Slow cooked pigeon recipes?
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| |   | Downsizer Forum Index -> Recipes, Preserving, Homebrewing | | |  | Author | | | Message | | | | Jonnyboy Joined: 29 Oct 2004
Posts: 23956
Location: under some rain. | | |
|  | sean
Downsizer Moderator Joined: 28 Oct 2004
Posts: 42158
Location: North Devon |  Posted: Wed Jan 03, 07 4:48 pm Post subject: |   |
Pigeon stewed with peas? Normally uses whole birds, but I'm sure you could adapt it. | | |
| | | | LynneA Joined: 25 Oct 2006
Posts: 4893
Location: London N21 | | |
| | | | cab Joined: 01 Nov 2004
Posts: 32429 | | Posted: Wed Jan 03, 07 6:08 pm Post subject: | |
Pigeon breasts... Okay, start with onion, carrot and celery chopped fine, cook off in some oil till good and done. Add in the breasts, brown on both sides, and then cover with loads blewits (they're just ideal for this dish), and a splash of stock and wine. The blewits will, shortly, cook down to yield plenty of cooking fluid; give it a good stir. You also need to add a sprig of thyme, a sprig of rosemary, and about a dozen dry juniper berries. Cover, cook on low heat for an hour or so. Remove the breasts to rest, reduce the juice by, say, half or so. Till its good and intesne. | | |
| | | | fish (the other one) Joined: 24 Dec 2006
Posts: 319 | | Posted: Wed Jan 03, 07 6:28 pm Post subject: | |
using a slow cooker,put the breasts in ,cover in 2 tins of minestrone soup and a can pf beans.leave for 8 hours or so ,and voala ! serve with rice and garnish with a scraping of nutmeg and some parsley.  | | |
| | | | Gus Joined: 06 Dec 2006
Posts: 38
Location: scottish borders | | Posted: Thu Jan 04, 07 11:44 am Post subject: | |
If you still have the carcasses, use these to make a stock - roast them hard for half an hour, then throw them in the stock pot with some root veg and herbs. Turn the heat down low, leave for 2-3 hours (covered) then strain into a large ovenproof casserole dish. If not, you can use beef or chicken stock for this recipe. Meanwhile, take 2 rashers of streaky bacon per breast, and stretch them out with the back of a knife until they're twice the area and half the thickness they were originally. With a thin knife, make a stab into the thickest part of the breast and push in a wee cube of butter. Then, wrap each breast after seasoning (easy on the salt - ther's lots of that in the bacon) with the bacon, first lengthways then around the middle - you should aim for nice tight bundles. Quickly sear these in a suitably hot pan (cast iron skillet is hard to beat - wipe it with a little oil first) for just long enough to seal the outside of the bacon wrapping. Then quickly place in the (still warm) stock, put the lid on and put into a very low oven (gas mark 1) for around 2 - 3 hours. Once they're done, lift them from the stock and put them somewhere warm to rest for 20 mins before serving, while you make the sauce. Boil the remaining stock as hard as you can until you're left with a syrupy reduction. Add a splash of port and a wee spoonful of something sugary (I usually use bramble jelly) before finishing it with a knob of butter to make it really glossy. I usually serve this with mustard mash and braised cabbage. | | |
| | | | Jonnyboy Joined: 29 Oct 2004
Posts: 23956
Location: under some rain. | | Posted: Fri Jan 05, 07 9:12 pm Post subject: | |
Ok peeps. I started of with something similar to Cab's suggestion browned the meat, got some stock, red wine, bouquet garni, seasoning and some dried parasols. Cooked the lot slowly for an hour or so then made up some pastry and cooked in the oven as a pie. Tried to do a lattice top and made a complete balls up of it, but apart from that it was perfick.
 | | |
| | | sean
Downsizer Moderator Joined: 28 Oct 2004
Posts: 42158
Location: North Devon | | Posted: Fri Jan 05, 07 9:15 pm Post subject: | |
Crikey, are those peas very early or very late? Or teeny tiny brussels sprouts? | | |
| | | | Jonnyboy Joined: 29 Oct 2004
Posts: 23956
Location: under some rain. | | |
| | | | bernie-woman Joined: 28 Oct 2004
Posts: 7824
Location: shropshire | | Posted: Sat Jan 06, 07 9:42 am Post subject: | |
That pie looks lovely - did it taste as good as it looked  | | |
| | | | Mary-Jane Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales | | |
| | | | Jonnyboy Joined: 29 Oct 2004
Posts: 23956
Location: under some rain. | | Posted: Sat Jan 06, 07 3:13 pm Post subject: | |
A little bit left for tonight, the pigeon is really rich, almost kidneyish. | | |
| | | sean
Downsizer Moderator Joined: 28 Oct 2004
Posts: 42158
Location: North Devon | | Posted: Sat Jan 06, 07 3:14 pm Post subject: | |
| Jonnyboy wrote: | | They would be frozen, Which is, of course, the way to get the best tasting peas. | Not sure about that, I quite like the French preserved jobbies. | | |
| | | | Jonnyboy Joined: 29 Oct 2004
Posts: 23956
Location: under some rain. | | Posted: Sat Jan 06, 07 7:38 pm Post subject: | |
The tinned ones - Petit pois a l'etuvee? I'll have to beg someone who's off to France to bring me some back | | |
| | | sean
Downsizer Moderator Joined: 28 Oct 2004
Posts: 42158
Location: North Devon | | Posted: Sat Jan 06, 07 8:20 pm Post subject: | |
That's the boys. | | |
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which will be cooked in the usual way. (Just wanted to be smug about that bit)
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