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gutting pidgeon

Discussion in 'Hunting' started by stu s410, Mar 1, 2008.

  1. stu s410

    stu s410 Engaging Member

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    Hi everyone, can one of you fine chaps tell me how to gut a pidgeon properly without spoiling the meat so a can roast it like a chicken. I'm only used to taking the breasts out. Cheers Stu.
     
  2. andyhawkx3

    andyhawkx3 Major Poster

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    Im sure Buzz, put that on the forum some time back, think it a video from the BASC site...any way bet Buzz will put you right abt it mate, when he spot your thread;)
     
  3. Buzz

    Buzz Banned

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    There is a video somewhere, I'm in a rush right now, off to see my latest grand daughter...Feb 08 model...then out to Euroguns. I only crown the pigeon, the rest is hardly worth bothering with anyway, the effort of plucking just isn't worth the meat.
     
  4. FXpoacher

    FXpoacher Engaging Member

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    Heres a vid from 045madmatt/reveiw center
    Matt knows his stuff, Did one on a rabbit as well.

    [video=youtube;0TB0d_dRvbI]http://www.youtube.com/watch?v=0TB0d_dRvbI[/video]
     
  5. stu s410

    stu s410 Engaging Member

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    I've seen that video some time back. It's a quick and easy way of gutting a pidgeon and gross for that matter. I really need the pidgeon in 1 piece like a roasted chicken. I'm not used to gutting anything, I found it difficult to just take the breasts out the first time I did it, I even had gloves on. Now days I'm used to getting blood on my hands but still find gutting a bit daunting, although I think I could manage it. Cheers Stu.
     
  6. Buzz

    Buzz Banned

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    Doing a full job isn't any less messy or any less unpleasant, it's just a lot more tedious and all for as much meat as there is on chicken wing. All the guts and internal organs still need removing, as do all the feathers (which is the worst job of all).
     
  7. stu s410

    stu s410 Engaging Member

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    Think I'll give it a go, just need to know how to do it right so as not to spoil the meat. But like u say, its a lot of work for not much meat.:D
     
  8. Buzz

    Buzz Banned

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    Stu..the thing with chicken legs is that chickens run about all the time and build up leg muscle, they don't fly so the breast muscle isn't very developed. Pigeon, on the other hand, fly a lot and run very little, so the spread of muscle is more towards the breast and away from the leg. It's why womens A$$'S get so big..they don't stand at the bar !!
     
  9. stu s410

    stu s410 Engaging Member

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    I like a big one me!!!:up:
     
  10. simply james

    simply james Banned

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    theres a good few ways to cut a pigeon open,i just slice down the front main breast ,put two fingers in and prize the breast off the chest bone .
     
  11. andyhawkx3

    andyhawkx3 Major Poster

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    Use a 12g at close range, defeather & makes mince meat out em, both at same time:D
     
  12. a1gunner

    a1gunner Pro Poster

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    or get one of those tree shredders:D

    the lazy mans way to gutting and minsing all quarry
    (just mind your fingers)
     
  13. sumo

    sumo Posting Addict

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    just remember to spit out the beak n feet!!.:puke:

    sumo
     
  14. a1gunner

    a1gunner Pro Poster

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    extra calcium:up:
     
  15. andyhawkx3

    andyhawkx3 Major Poster

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    depends how peck-ish you are:p
     
  16. stu s410

    stu s410 Engaging Member

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    Still haven't got my 410 back yet so I cant shot woodies at bthe moment. Sods law there were 3 in a tree at the back of my yard last night, still there thismorning!!!:mad:
     
  17. TYI-84

    TYI-84 Well-Known Member

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    Sorry this may be a real old thread, but if you are still having problems..

    best way to do it.. to get it whole..


    is.. 1. cut off the wings and Head.
    2. Pluck clean long winded i know (towards the end i use a blow toruch to scorch all the small ones)
    3. Cut a hole round it arse! and urine sack, it will smell and it aint pleasant.
    4. Shove ya hand up it until your fingers poke out it neck, clench your fist will the guts in a pull!!!!

    5. roast!!!

    Bon Appetite
     
  18. sharpshooterpete

    sharpshooterpete Donator

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    thats the way i do it. pluck, cut and peal. simple
     
  19. TYI-84

    TYI-84 Well-Known Member

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    yep easiest and quickest, ill pop a video up if anybody is intrested i have a couple to do inc, Phesant, Partrige, Rabbit and Pigeon.

    Let me know if you are intersted
     
  20. Leeman

    Leeman Busy Member

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    I am not a cooking expert here, so please let me know if i am wrong here:D
    but i heard that the softest meat on pigeons is the young ones.
     

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