Guest 657- Registered: 13 Mar 2008
- Posts: 3,037
Today is National Pigeon Appreciation Day. Please show our feathered friends some love
Hank.
Guest 710- Registered: 28 Feb 2011
- Posts: 6,950
Something of a Cou(p) for bird-lovers, unless this is Pigeon-pie appreciation day?
Ignorance is bliss, bliss is happiness, I am happy...to draw your attention to the possible connectivity in the foregoing.
Guest 640- Registered: 21 Apr 2007
- Posts: 7,819
Jeane I know you're a pigeon fancier but alas alas its very hard to love them. I'm in constant battle to stop them from desecrating my balcony. They went down the stairwells here too and it became a no-go zone, breathing apparatus needed bigtime!!
But no doubt some love them and good luck on this big pigeon day.
Guest 711- Registered: 1 Mar 2011
- Posts: 194
PaulB we share your pain!
Guest 657- Registered: 13 Mar 2008
- Posts: 3,037
Yes I know I am somewhat bias being a pigeon rescue person, I do appreciate they cause mess
Guest 698- Registered: 28 May 2010
- Posts: 8,664
Just waiting for Brian to post his favourite gastronomic pigeon anecdote......
I'm an optimist. But I'm an optimist who takes my raincoat - Harold Wilson
Guest 719- Registered: 11 Jul 2011
- Posts: 443
Yorkshire Born And Yorkshire Bred
Brian Dixon
- Location: Dover
- Registered: 23 Sep 2008
- Posts: 23,940
just for peter here are 2 for you.
1,pidgon pie.
2,pidgon stew .
oh and a third.
3,pidgon with garlic and savery stuffing.
good luck and enjoy.
Guest 710- Registered: 28 Feb 2011
- Posts: 6,950
Ignorance is bliss, bliss is happiness, I am happy...to draw your attention to the possible connectivity in the foregoing.
Jan Higgins
- Location: Dover
- Registered: 5 Jul 2010
- Posts: 13,883
Wood pigeons and all the doves.
The cross bred s....ing machines that inhabit our and other towns.
Brian, not much beats pigeon breast cooked in red wine.
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I try to be neutral and polite but it is hard and getting even more difficult at times.
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Guest 711- Registered: 1 Mar 2011
- Posts: 194
Warm pigeon breast and bacon salad with pan juice vinaigrette
Serves 4
Ingredients
· 8 whole, skinless pigeon breasts
· 2 tsp olive oil
· a few thyme leaves
· salt and pepper
· 6 rashers of unsmoked, streaky bacon
· 2 garlic cloves
· 2 tbsp white wine
· 1 tbsp white wine vinegar
· 4 tbsp olive oil
· mixed salad leaves
METHOD
1. Take 8 whole, skinless pigeon breasts and toss with 2 tsp olive oil, a few thyme leaves and some seasoning. Set aside. Fry 6 rashers of unsmoked, streaky bacon in a heavy frying pan until crisp. Set aside.
2. Add the pigeon breasts to the hot pan with the bacon fat. Cook for a minute before turning, cook for another minute and turn again, then toss them in the pan for a couple more minutes.
3. Slice one of the breasts in half. If it is just nicely pink in the middle, remove all the breasts and leave to rest. If it still looks raw, cook for another minute or two. Throw 2 peeled, bruised garlic cloves into the hot pan, quickly followed by 2 tbsp white wine.
4. Deglaze the pan, scraping up any caramelised bits with a spatula. When the wine has reduced by half, remove from the heat and stir in 1 tbsp white wine vinegar and 4 tbsp olive oil. Season. Discard the garlic cloves.
5. Use half the vinaigrette to dress a pile of mixed salad leaves, then divide them between 4 plates. Cut each pigeon breast diagonally into 4 or 5 slices. Arrange them over the leaves.
6. Break the crisp bacon into bits and add it too, then drizzle the remaining vinaigrette over the top. Serve at once.
Brian Dixon- Location: Dover
- Registered: 23 Sep 2008
- Posts: 23,940
sue/jan thanks for the resapies.
Guest 700- Registered: 11 Jun 2010
- Posts: 2,868
The (long gone) WI stall on Sandwich market used to sell an excellent pigeon pie !
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Lincolnshire Born and Bred
Guest 657- Registered: 13 Mar 2008
- Posts: 3,037
Brian Dixon- Location: Dover
- Registered: 23 Sep 2008
- Posts: 23,940
Guest 696- Registered: 31 Mar 2010
- Posts: 8,115
Pigeon pie was a sought after dish in the Medieval days, Brian.
howard mcsweeney1- Location: Dover
- Registered: 12 Mar 2008
- Posts: 62,352
i wasn't sure whether it was a collared dove or pigeon, the ring doesn't seem to go all the way round.
Guest 657- Registered: 13 Mar 2008
- Posts: 3,037
Brian I hope I never mistake one for chicken
Alexander thankfully we've moved on a bit since then (in some ways!!)
Howard the ring doesn't always go right around and in some of the younger ones it's almost nonexistent.
