Cooking Collard Dove & Wood Pigeon ?

[markh]

OK so I have my quarry of a nice Collard Dove & Wood Pigeon, i've plucked, gutted and cleaned them what next ?

Would like to try roasting them in the oven so anyone with knowledge of how to best do this ?

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[Poacher]

My neighbour wraps them in a parcel of foil with a splash of red wine and does them slowly for two hours. He reckons that ensures tenderness on older birds.

I prefer to take out the breasts on the bone and oven cook them for about 40 minutes at 150c.

[markh]

Cheers Poacher, will give both of these a try as I get a lot of Pigeons and Collard Doves around here.

[Poacher]

I used to cut out the breasts individually. Now I prefer to take the out together on the breast bone. Here's what I do, each bird takes about five minutes start to finish;

Pluck the breast from the crop to the legs and across from wing to wing. Using index finger and thumb, pinch up the skin over the breast bone and gently slip a knife in to cut the skin, not the meat. Once the skin is cut use the knife to carefully pare away the skin from the breast meat to expose it all.

Once the skin has been pared back, carefully run your knife down the side of the breast and slip the knife point under where the breast finishes and cut it at the bottom near its belly button area. Now you can lift the bonnet up and expose the power plant - heart and kidneys.

Last job is to cut through the breast bone just under the crop using secateurs or, in the field, the wire cutter tool on a Leatherman. Then you have a lovely butterfly of pigeon breast. If you are so minded, cut out the heart, liver and kidneys too.

I carry a small pack of sandwich bags to put the breasts in ready for carrying home, washing and freezing if not being used straight away.

[markh]

Poacher,

Do you therefore keep the ribs attached to the breast meat or cut it away ? Sorry got a little confused !

[Poacher]

Sorry for the late reply;

I leave the meat on the breast bone, or sternum. You end up with a heart shaped lump of meat. There is one bone in the middle.

Pigeon breast can sometimes be a little dry and hard if not cooked properly. I cooked them in a bag today. First I sprinkled salt & pepper over both sides and left them 20 minutes. A frying pan with olive oil and two cloves of garlic was heated and the breasts were seared by pressing them into the oil to completely seal them. Next I take an oven bag and drop the breasts in along with the garlic. I put the bag in a bowl of water so that the water presses all the air out rather like vacuum packing. The bag is then twisted tight and sealed with a fastener. Pop the bag into a pre-heated oven at 100 C for an hour then cut open the bag. Use the juices for sauce if appropriate, and leave the breasts to rest for ten minutes before serving.

You'll find the meat is lovely and tender and can be sliced easily.

[markh]

Sorry for the late reply;

I leave the meat on the breast bone, or sternum. You end up with a heart shaped lump of meat. There is one bone in the middle.

Pigeon breast can sometimes be a little dry and hard if not cooked properly. I cooked them in a bag today. First I sprinkled salt & pepper over both sides and left them 20 minutes. A frying pan with olive oil and two cloves of garlic was heated and the breasts were seared by pressing them into the oil to completely seal them. Next I take an oven bag and drop the breasts in along with the garlic. I put the bag in a bowl of water so that the water presses all the air out rather like vacuum packing. The bag is then twisted tight and sealed with a fastener. Pop the bag into a pre-heated oven at 100 C for an hour then cut open the bag. Use the juices for sauce if appropriate, and leave the breasts to rest for ten minutes before serving.

You'll find the meat is lovely and tender and can be sliced easily.

I've eaten them now !!!!!

No joking aside, will try this out next time.

[Poacher]

I've eaten them now !!!!!

No joking aside, will try this out next time.

What? You didn't hang them

[polypunter]

This completely cracked me up
"cut it at the bottom near its belly button area."
Its a bird............hatches out of an egg...........no belly button area
I know exactly what you mean but it just struck me as funny

[trollyman]

For wood pigeon I just cut away the 2 breast filets without skin. To cook I fry in butter for a couple of minutes each side to brown and then into a pre heated oven at 190C for 8-10 mins. I like mine pink.