Pigeon Breast Recipe | Game Recipes | Jamie Oliver Recipes (2024)

FAQs

What is the famous pigeon dish? ›

Pigeon pie is a savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines. It has been eaten at least as early as 1670 in French cuisine. Similar dishes to pigeon pie exist in other cultures.

A squab is a young pigeon, and most restaurants are, in fact, serving squab no matter which word they use. Older pigeons tend to have tough, gamey meat thanks to their active flying. This makes them good candidates for low and slow cooking like stewing and braising.

Heat some oil in an ovenproof frying pan and sear the pigeon crowns all over until golden. Place the crowns in the oven (breast-side up) along with the pithiviers on a separate tray for 8–10 minutes – the pigeon should be cooked through but still pink in the middle, and the pithiviers should be golden-brown.

Place pigeons into a roasting dish and roast for about twenty minutes. If you prefer your pigeon meat to be rarer then cook for ten minutes only. Check the meat and then if you prefer it to be cooked for longer roast further. Serve with roast vegetables of your choice.

Put the pan in the oven for 20 mins, then remove and leave to rest for 10 mins. Serve the pigeon straight from the pan with the bread.

More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called "squab".

In culinary terminology, squab is a young domestic pigeon or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means "loose, fat flesh".

Pigeon meat has quite high nutritional value, 9 times more than chicken meat.

Alternatively, pan-fry the breasts until they are golden-brown but still slightly pink in the middle and serve with garlicky mashed potato. Tender slices of pan-fried wood pigeon also go well with bitter salad leaves or chicory.

It's a much darker meat than chicken and is best served medium rare\ pink for me. It's gamey and even more so when wild and much better in my opinion. Back home in Ireland it's quite popular on menus and I love it but you always get a few jokes saying it better not be a gickna pigeon (dirty city pigeon).

Is pigeon meat tender? ›

If you're a wood pigeon eater, you'll know these delectable little birds provide tasty, tender meat with a rich and complex flavour.

Pigeon meat has quite high nutritional value, 9 times more than chicken meat. The dishes made from pigeon meat have a very good effect on nourishing the body, especially for women who are pregnant, malnourished children, or people who have just woken up. .

How do pigeons taste? Delicious! It's a much darker meat than chicken and is best served medium rare\ pink for me. It's gamey and even more so when wild and much better in my opinion.

In culinary terminology, squab is a young domestic pigeon or its meat. The meat is widely described as tasting like dark chicken.

After shooting the game, Gordon shows us the perfect. way to cook pigeon with pancetta and black pudding.