Sunday, 14 December 2008

Pigeon breasts with bacon

We're doing some pre-holiday "eat what's in the freezer" cooking. And for a mid-week supper what was in the freezer was a pack of woodpigeon breasts, a pack of bacon and a bag of brussels sprouts with chestnuts.

Started to brown the bacon (cut into pieces), then added the pigeon breasts (I had to pick out a few pieces of shot) and browned them really well. Dumped some balsamic on to reduce to a glaze & served some buttered wholemeal spirali and the brussels sprouts & chestnuts. Very autumnal, very delicious! And since pigeon is very lean, reasonably healthy too. Dinner on the table in under half an hour (and most of that was boiling the pasta water) is a Good Thing.

18 comments:

kat said...

What a gorgeous looking meal!

Esi said...

I think I would try this with chicken...I have an aversion to pigeons.

Foodycat said...

Thanks Kat!

Esi - not chicken, you need something with a bit more oomph. Venison, or maybe chicken liver.

Natashya said...

I have never had wood pigeon before - as a former city girl though... it is hard to think of pigeons as food.
I trust your judgement though, and Jamie Oliver insists that the wild are nothing like the city birds.
Your comment about the shot in it is hilarious! And, of course, everything is better with bacon. :)

Sam said...

I've never tried pigeon either, this looks delicious though!

Where do you get pigeon from? I've never seen it for sale.

Foodycat said...

Natashya - there is no WAY you would catch me eating one of those disease-infested flying rats! Wood pigeons are very different!

Sam - this pack was from a game dealer in Scotland (where I got the goat from too, as it happens) but I have bought it from our local butcher and from Borough Market too.

Darius T. Williams said...

Looks great - I've never had pigeon before - looks good thoughl

Leslie said...

Wood Pigeon??? Never would have thought it! I have never had out of the ordinary meats. Ostridge is about the most daring I have been!

Debinhawaii said...

Never tried pigeon but this looks delish. (Glad you took out the shot--although maybe it's extra iron?!)
;-)

Foodycat said...

Darius - pigeon is really tasty meat!

Leslie - ostrich would be great with this!

Deb - the shot is lead, so maybe not so good for the diet!

Heather said...

Mmm...pigeon.

I just noticed you have the Game tag and the Hunter/Gatherer tag (like I have). How do you differentiate?

Dee said...

Wow, your freezer contents are pretty gourmet (Mine's stocked with spinach and mince, I think. Sob.) And the meal was a Very Good Thing.

If I don't stop by soon, Have a fab Xmas and New Year!

Laura @ Hungry and Frozen said...

I've never tried pigeon before - to be honest I'm not sure how easy it is to get hold of it here in NZ. Although cooked with bacon and balsamic vinegar it definitely sounds tasty :) I wish meat (and interesting birds) wasn't so expensive here!

Foodycat said...

Heather - I use hunter/gatherer for stuff we've caught/fished/foraged and game for stuff we buy!

Dee - we have spinach and mince as well! Have a lovely Christmas!

Laura - you could always try it with possum meat, I suppose.

Rachel said...

Hi Foodycat. Just wanted to let you know that the La Cucina roundup is posted over at the Cook the Books blog featuring your lovely antipasti.

Captain Haddock said...

Pigeon is a delicious meat. glad to see you eating it an enjoying!!

Grace said...

the thought of having to pick through my meat for pieces of weaponry makes me a little uncomfortable... :)
that being said, i've never tried pigeon, but i'd give it a shot. no pun intended. :)

Foodycat said...

Thanks Rachel!

Haddock - it is tasty, isn't it?

Grace - I know, right? Took me aback the first time too!

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