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Reply With Quoteyes cooking it medium rare seems to be the best mtheond!
This is a discussion on Cooking Collard Dove & Wood Pigeon ? within the Shoot it, eat it, Recipe forum forums, part of the Hunting category; am i right in saying you can eat this meat rare like steak etc ???...
am i right in saying you can eat this meat rare like steak etc ???
yes cooking it medium rare seems to be the best mtheond!
AGF 2012 Meet Golden Shot Winner
With the
1984 Vmach'd Hw77 .22
Also owner of the camp's chewy balls.
Does anyone know if there is an optimum time to prepare a pigeon for cooking after shooting it. Should you leave it after it has been shot for a set period of time or should you cut the breast out immediately; does it matter?
I've never had a problem cutting it straight off the bone and cooking it.
AGF 2012 Meet Golden Shot Winner
With the
1984 Vmach'd Hw77 .22
Also owner of the camp's chewy balls.
rub the skin with a little butter and wrap in bacon,cook for 15 mins in a medium oven around 190-200 after 15 mins
remove the bacon and cook for a further 10-15 mins depending how well cooked you like it
I usually clean mine ASAP then hang them for 2 days max to dry the skin a bit: helps when plucking them so as not to tear the skin.
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