Results 1 to 10 of 10

Thread: Woodpigeon

  1. #1
    Registered+
    Join Date
    Jun 2009
    Location
    Somewhere over the Forth Bridge... Weigh A Pie...
    Posts
    32
    Thanks
    2
    Thanked
    4 times in 4 posts
    • EggenMcBerg's system
      • Motherboard:
      • Asus P8Z77-V LX2
      • CPU:
      • i5-3570K
      • Memory:
      • 16GB Mushkin DDR3 1333MHz
      • Storage:
      • Samsung 840 EVO 120GB + 4 1TB WD Greens
      • Graphics card(s):
      • Asus GTX 760 DirectCU II
      • PSU:
      • Corsair CX750M Hybrid Modular
      • Case:
      • Corsair Graphite 600T
      • Operating System:
      • W8.1 64bit pro
      • Monitor(s):
      • Eizo Foris FG2421
      • Internet:
      • Plusnet FO

    Woodpigeon

    No, not your scabby feathered rat type but woodpigeon.

    I shoot loads of them (awaits flames) and they taste gorgeous so I thought I'd share a recipe should woody ever be on the menu.

    Fillet the breasts from the body.

    Hot pan or skillet on the hob - hot!, Has to be hot!

    Flash fry the fillets in a bit of bacon fat. About a minute & half each side will do.

    Pop the breasts into a medium warm oven for 5mns to allow the meat to settle.

    While that's happening fry up some slices of a quality black pudding.

    Take the black pudding out and layer 2-3 slices per person on top of a bed of rocket leaves.

    Add some red wine to the pan, deglaze, add some blackcurrant or blackberry jam to the pan and create a jus. Strain this to get the lumoy bits out.

    Take woodpigeon from oven, slice thinly (the meat should still be quite pink on the inside - anything else and you've overcooked it) and layer on top of the black pudding.

    Drizzle the jus you made on top of the pile.

    Eat.

  2. Received thanks from:

    Zak33 (18-06-2014)

  3. #2
    Senior Member
    Join Date
    Aug 2013
    Location
    North Wales
    Posts
    1,849
    Thanks
    165
    Thanked
    271 times in 202 posts
    • virtuo's system
      • Motherboard:
      • Gigabyte Aorus Master X570
      • CPU:
      • Ryzen 9 5950x
      • Memory:
      • 64Gb G.Skill TridentZ Neo 3600 CL16
      • Storage:
      • Sabrent 2TB PCIE4 NVME + NAS upon NAS upon NAS
      • Graphics card(s):
      • RTX 3090 FE
      • PSU:
      • Corsair HX850 80+ Platinum
      • Case:
      • Fractal Meshify 2 Grey
      • Operating System:
      • RedStar 3, Ubuntu, Win 10
      • Monitor(s):
      • Samsung CRG90 5140x1440 120hz
      • Internet:
      • PlusNet's best, but still poor, attempt

    Re: Woodpigeon

    Bit mean to post that so far from lunchtime, sounds amazing

  4. #3
    Studmuffin Flibb's Avatar
    Join Date
    Jul 2003
    Location
    Kent
    Posts
    4,904
    Thanks
    31
    Thanked
    324 times in 277 posts
    • Flibb's system
      • Motherboard:
      • Gigabyte GA-970A-UD3
      • CPU:
      • AMD FX-6300
      • Memory:
      • 16GB Crucial Ballistix DDR3 PC3-12800
      • Storage:
      • Samsung SSD 840 EVO 250G
      • Graphics card(s):
      • 3GB MSI Radeon HD 7950 Twin Frozr
      • PSU:
      • FSP
      • Operating System:
      • Win7 64bit
      • Monitor(s):
      • Deffl TFT thing

    Re: Woodpigeon

    I do something similar but use chorizo instead of black pudding.

  5. #4
    Registered+
    Join Date
    Jun 2009
    Location
    Somewhere over the Forth Bridge... Weigh A Pie...
    Posts
    32
    Thanks
    2
    Thanked
    4 times in 4 posts
    • EggenMcBerg's system
      • Motherboard:
      • Asus P8Z77-V LX2
      • CPU:
      • i5-3570K
      • Memory:
      • 16GB Mushkin DDR3 1333MHz
      • Storage:
      • Samsung 840 EVO 120GB + 4 1TB WD Greens
      • Graphics card(s):
      • Asus GTX 760 DirectCU II
      • PSU:
      • Corsair CX750M Hybrid Modular
      • Case:
      • Corsair Graphite 600T
      • Operating System:
      • W8.1 64bit pro
      • Monitor(s):
      • Eizo Foris FG2421
      • Internet:
      • Plusnet FO

    Re: Woodpigeon

    Quote Originally Posted by virtuo View Post
    Bit mean to post that so far from lunchtime, sounds amazing
    Sorry bud but at least you'll have a hearty appetite come lunchtime

    Quote Originally Posted by Flibb View Post
    I do something similar but use chorizo instead of black pudding.
    I've experimented with the recipe (gives an idea of how many of the sods I shoot) and chorizo (a venison one I got from a shooting mate that runs a seafood & game shop in St Andrews) was one of the variations used. Very tasty, adds a real smokiness to the mix. I still added black pudding though - MacLeod's of Stornoway does the best IMO.

    God, I'm totally Hank Marvin now

  6. #5
    Senior Member
    Join Date
    Aug 2006
    Posts
    1,182
    Thanks
    133
    Thanked
    46 times in 45 posts

    Re: Woodpigeon

    Sounds great , long time since i've had woodpigeon.

  7. #6
    HEXUS.timelord. Zak33's Avatar
    Join Date
    Jul 2003
    Location
    I'm a Jessie
    Posts
    35,176
    Thanks
    3,121
    Thanked
    3,173 times in 1,922 posts
    • Zak33's system
      • Storage:
      • Kingston HyperX SSD, Hitachi 1Tb
      • Graphics card(s):
      • Nvidia 1050
      • PSU:
      • Coolermaster 800w
      • Case:
      • Silverstone Fortress FT01
      • Operating System:
      • Win10
      • Internet:
      • Zen FTC uber speedy

    Re: Woodpigeon

    I love woody

    as does my boy, when Daddy shoots some

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

  8. #7
    Registered+
    Join Date
    Jun 2009
    Location
    Somewhere over the Forth Bridge... Weigh A Pie...
    Posts
    32
    Thanks
    2
    Thanked
    4 times in 4 posts
    • EggenMcBerg's system
      • Motherboard:
      • Asus P8Z77-V LX2
      • CPU:
      • i5-3570K
      • Memory:
      • 16GB Mushkin DDR3 1333MHz
      • Storage:
      • Samsung 840 EVO 120GB + 4 1TB WD Greens
      • Graphics card(s):
      • Asus GTX 760 DirectCU II
      • PSU:
      • Corsair CX750M Hybrid Modular
      • Case:
      • Corsair Graphite 600T
      • Operating System:
      • W8.1 64bit pro
      • Monitor(s):
      • Eizo Foris FG2421
      • Internet:
      • Plusnet FO

    Re: Woodpigeon

    Quote Originally Posted by Zak33 View Post
    I love woody

    as does my boy, when Daddy shoots some
    Was it an HW80 you had Zak? - time passes and the memory fades.....

  9. #8
    HEXUS.timelord. Zak33's Avatar
    Join Date
    Jul 2003
    Location
    I'm a Jessie
    Posts
    35,176
    Thanks
    3,121
    Thanked
    3,173 times in 1,922 posts
    • Zak33's system
      • Storage:
      • Kingston HyperX SSD, Hitachi 1Tb
      • Graphics card(s):
      • Nvidia 1050
      • PSU:
      • Coolermaster 800w
      • Case:
      • Silverstone Fortress FT01
      • Operating System:
      • Win10
      • Internet:
      • Zen FTC uber speedy

    Re: Woodpigeon

    Quote Originally Posted by EggenMcBerg View Post
    Was it an HW80 you had Zak? - time passes and the memory fades.....
    ohhh.. found the post...

    Yes bud, Venom Lazaglide HW80 from my childhood in the 80's and still like new..... and now an HW95 too

    great memory bud... really impressed

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

  10. #9
    HEXUS.timelord. Zak33's Avatar
    Join Date
    Jul 2003
    Location
    I'm a Jessie
    Posts
    35,176
    Thanks
    3,121
    Thanked
    3,173 times in 1,922 posts
    • Zak33's system
      • Storage:
      • Kingston HyperX SSD, Hitachi 1Tb
      • Graphics card(s):
      • Nvidia 1050
      • PSU:
      • Coolermaster 800w
      • Case:
      • Silverstone Fortress FT01
      • Operating System:
      • Win10
      • Internet:
      • Zen FTC uber speedy

    Re: Woodpigeon

    while we're on it... lets talk about getting a breast off.

    It's greyed out so you're not offended by meat prep if you don't want to see.

    if you do...left click and highlight below.


    Pluck feathers just from breast (just breast, dont waste time on the rest)
    Stick your finger into the soft throat just above the breast plate and push you finger through the skin and down into the chest cavity behind the armour plate.

    Hold wings behind it's back with other hand and with your finger pushed right down into it's cavity.. pull it off. The skin will rip easily, and the entire chest meat just comes off!

    Nearly all will come free but you'll need to cut wings off. Just twist them once and then use little knife OR just chop off if you've got it in the kitchen with a cleaver.

    It's very fast and very clean and if it's been shot a little while, not too bloody.

    Dak taught me that

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

  11. Received thanks from:

    Dakaras (14-11-2014)

  12. #10
    adamspestcontrol.co.uk
    Join Date
    Jul 2003
    Location
    Stalking
    Posts
    2,361
    Thanks
    30
    Thanked
    16 times in 10 posts

    Re: Woodpigeon

    And with that method you can cook them on the crown if you like

    I like this one


    Warm salad of wood pigeon, lardons, potatoes and walnut oil dressing
    Ingredients

    4 plump wood pigeon breasts, skinned

    200g/7oz smoked belly pork lardons (pancetta or even Ayrshire)

    2 new potatoes, cooked, peeled and sliced

    3 handfuls of a selection of salad leaves (for example, roccolla, mache, endive)

    100ml/3½oz walnut oil

    1 tbsp red wine vinegar

    1 tsp dijon mustard

    50ml/2oz extra virgin olive oil

    a few sprigs of thyme

    a few garlic cloves

    sea salt and freshly ground black pepper

    100ml/3½oz olive oil for cooking

    Preparation method

    Fry the lardons in half the olive oil until crisp and then set aside.

    In the same pan, add a little more oil and fry the potatoes, set aside with the lardons in a warm place.

    In a bowl, combine the mustard with the extra virgin olive oil, walnut oil and red wine vinegar.

    In the frying pan, heat the remaining olive oil and cook the pigeon breasts with the garlic and thyme, turning and seasoning as they cook. The breasts don t take long, 2-3 minutes each side maximum. Cover and allow to rest.

    Combine the salad leaves, ¾ of the dressing, lardons, potatoes and seasoning in a large bowl and serve on four large plates.

    Cut the pigeon breasts into thin slices and arrange over the salad. Sprinkle over some sea salt and the remainder of the dressing. Serve immediately.

    Copied and pasted from the BBC website

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •