- Posted by thedeerslayerswife on September 17, 2013 in Game Birds, Hunting, Processing wild game, Uncategorized Tags: cooking pigeon, cooking rock doves, game bird recipes, preparing whitewing, rock doves.
- Place the pigeon breast-down in a casserole pan and roast for 15 to 20 minutes. Turn the bird breast-side up, drizzle with additional olive oil and roast an additional 10 minutes or until a meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C).
Delicious And Healthy Roasted Pigeon
In Delicious Emily's Wonder Wedding, a tasty cooking game, you help Emily prepare for her big day! Manage restaurants, cook delicious meals and serve the guests.; Nachos and Dips.
Roasted pigeon is a dish which is liked by majority of folks but the fact is the roasted pigeon dish should be delicious and healthy and in order to have delicious and healthy roasted pigeon dish one has to follow a recipe which is made by group of professional chefs because recipe made by professional chefs can contain these qualities like delicious and healthy dish.
On the other hand the recipes made by non professional peoples is far less in taste and they are not as healthy and sometimes harmful for the health because non professional people experiment too much by adding too much spices or sugar like stuff because they are struggling to make the taste by making use of natural ingredients.
Recipe
Ingredients To Make Roasted Pigeon
Pigeon Cooking Games Easy
Cooking time: 1 hour Serves 4
Plump pigeons (squabs) are excellent when roasted.Simmer the giblets in seasoned water to make the gravy. Mash the tender liver with 25 g/1 oz (2 tbsp) butter inside each of the 4 pigeons.Cover the birds with fat bacon rashers (slices).Roast just above the center of moderate to a moderately hot oven., 180 to 190 °C/350 to 375°F Gas mark 4 to 5 for 1 hour.
Just before the end of the cooking time spoon some of the fat from the roasting tin into a frying pan (skillet) and fry 4 slices of bread.Serve the birds on the bread ,which should first be spread with the liver mixture , .Garnish with game chips and serve red currant jelly or Cranberry sauce (recipe is given below)
Cranberry Sauce For Roasted Pigeon
Pigeon Cooking Games
Cranberries have been known as crane berries and bounce berries too for they bounce quite vigorously when ripe.Although this is regarded quite rightly,as an american inspired sauce,cranberries were known in Scotland many years ago.This sauce is now highly esteemed in many countries. Cranberry sauce is splendid mixer with most savory dishes.
Ingredients
Cooking time: 12 -15 minutes Serves 6-8
| INGREDIENTS | METRIC/IMPERIAL | AMERICAN |
| sugar port wine water cranberries | 175 g/6 oz 3 tbsp 4 tbsp 450 g/1 lb | ¾ cup 4 tbsp 5 tbsp 1 lb |
Method
Put sugar,port wine and water into a saucepan.Heat until the sugar has dissolved,stirring.Add cranberries,cover the pan tightly and lower the heat.Cook for 10 to 12 minutes or until the berries cease ‘popping’.Serve hot or cold.
Variations
Prepare the sauce as above ;blend 1½ teaspoons arrowroot with an extra three tablespoons (4 tbsp) port wine.Blend with the cooked fruit mixture and stir over a low heat until thickened and smooth.
Cranberry and orange sauce: Add two tablespoons grated orange rind to the cranberries and use orange juice in place of port wine and water.
Cranberry and Beer Sauce:Use beer as the liquid in the basic sauce.This is a robust sauce that is excellent with cooked hare or venison
Apple And Cranberry Sauce:Use 225 g/8 oz (1/2 lb) cranberries and 225 g/8 oz (1/2 lb) peeled,sliced cooking (baking) apples in any of the recipes.
I made an interesting and tasty discovery after my Doveslayer’s very successful dove hunt last week. Limits were had all ’round. For the first time, rock doves were harvested. They are also called feral pigeon and are hugely plentiful.Sadly, when they’re called pigeon rather than rock dove, however, many people turn up their noses. I have to admit, I kinda felt the same way. Sky possums? What the hell? Doveslayer brought them home, plenty of them, enough for a couple of meals so I figured I may as well find out for myself if they were any good. What if there’s a zombie apocalypse and there’s nothing else to eat? Rock doves are everywhere! I prepared them using the Special Occasion Whitewing recipe. First of all, the birds are about 1½ the size of a whitewing, That’s definitely in their favor. The rock dove has the same mild, dark-meat flavor as whitewing but with more meat.
For the skeptics, push past your prejudice. I give rock doves two-thumbs-up. I think the larger size and mild flavor are really what sold me. No limits! Way plentiful! Zombie apocalypse-proof! What’s not to love? Find out more about rock doves at: http://www.tpwd.state.tx.us/publications/pwdpubs/media/pwd_lf_w7000_0047.pdf
After the big hunt, it was rewarding for the hunters to sit down to a huge whitewing feast. Plucking and gutting went well into the night. It was hard, hot work, but rewarding. (Do not get the mistaken impression that I was part of grueling task of cleaning the birds. It’s times like this that it really comes in handy knowing how to rustle up God’s bounty.) I was glad that I was able to reward the hunters with a feast of Special Occasion Whitewing which I’d cooked in batches earlier in the week. Since I prefer to cook in a large,covered cast iron dutch oven, I prepared approx.18 doves at a time over three days. The doves went into rectangular Rubbermaid containers and into the fridge. On the day of the feast, the doves were separated from the gravy and placed, breast-side-down in a big restaurant-sized pan. I collected all the congealed gravy goodness into a large cast iron skillet, added a little chicken stock and reheated it until a good gravy consistency was achieved. I poured the gravy over the birds, added extra stock until birds were almost covered, I covered the whole thing with foil, sealed around the edges and placed in 350º oven for about 45 minutes to an hour. Done.
It’s really good to know that birds can be prepared ahead of time. They can even be cooked, frozen, thawed, and then reheated. My doveslayer’s uncle LOVES whitewing and takes some Special Occasion Whitewing back to Colorado with him every time he visits. It’s good to be loved!