Pigeon breast recipies

Pigeon is one of the most economical game birds you can buy in the UK. I like to keep a pack of pigeon breasts in the freezer for those occasions when someone turns up for supper and you want something a bit different to chicken. A frozen pack of four pigeon breast will defrost in about an hour — faster if you put them in a bowl of warm water. And, they cook in minutes.

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warm salad of pigeon breast with black pudding and bacon – serves 4

Pigeon Breast Recipe - Pigeon Breast in Red Wine Sauce

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients. Pigeon breast and venison casserole is just one of the recipes featured on this page. Pigeon is like most other types of wild game in that it must be cooked either very quickly or very slowly. Anything in between is likely to see the meat served tough and extremely unpalatable. The pigeon breast recipes featured below include recipes of both types, allowing the pigeon to be enjoyed in two very different ways.

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How to Cook Pigeon Breasts (With Recipes)

This pan-fried pigeon recipe with a generous helping of herbs is quick to assemble and can make the perfect starter — or, if you increase the portion size, a delicious dinner, says Philippa Davis. As much as I enjoy a garden filled with bright flowers, neatly mowed lawns and a bit of creative topiary, it is always the beds and pots filled with fresh and fragrant herbs I love the most. Visually, I am always impressed how herbs can add not only colour but structure and form to the garden. Plants such as dill and fennel create soft, flowing shapes that shimmy in the breeze while stiffer sprigs of thyme and oregano feel almost architectural. Brushing past them releases delightful aromatics and I like to include herbs such as rosemary and mint in my flower vases for the table.

Adare Manor's head chef Mike Tweedie — who recently won a first Michelin star — shares a recipe that makes something glorious from the humble pigeon. The whole place is a rather extraordinary no-expense-spared labour of love owned by local-boy-made-good JP McManus, and it now boasts the only restaurant in County Limerick with a Michelin star. Last month Mike shared his strawberry dessert recipe with Country Life. Place the oil into a roasting tray and heat on top of the stove, then add the pigeon and lightly colour. Add the butter and continue to colour.