Search Results for: pigeon

Wood Pigeon (roasted)

From my living room window, I can see 5 common wood pigeon doing their best to eat all the new shoots on a large elderflower tree. I find it quite ridiculous that 10 town pigeons sit watching them from a … Continue reading

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Pigeon Breasts in Cream Sauce

June 27th, 2013 I’ve been very lucky lately, the pigeons have been at the farmer’s Brussels sprouts, so for the last couple of weeks (at the Farmers’ Market) I’ve had six pigeon breasts added to my bag of vegetables, as … Continue reading

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Pigeon au Vin

March 4th, 2013 All pigeons and doves are related and all are edible. In theory pigeons eat fruit, seeds, insects and worms, though I’ve seen city pigeons eating leftover KFC and all manner of unpleasant things. However, even in London, … Continue reading

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Pigeon

August 19th, 2010 Pot roasted pigeon recipe: Allow one pigeon per person, a large cast iron casserole will fit about 4 – 6 birds, depending upon the size. Pigeon are classified as vermin in Britain, so you should be able … Continue reading

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Woodcock – Prince of Game

“The wood cock is the first on the list of gastronomical indulgences of the feathered tribe denominated ‘game’ not only from its aroma, but also from the succulence of its flesh, so prized by all who are judges of gastronomical … Continue reading

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Teal

Teal is a small dabbling duck (not quite as big as a partridge) which has the flavour of a mallard and the delicacy of a snipe or woodcock. There are permanent groups of teal in Britain, which breed over the … Continue reading

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Partridge with Caramelised Onion

It’s a bit late for partridge, since the season ended on February 1st, but I’m sure some people (like me) will have a few birds in the freezer …and this will also work perfectly with quail, pigeon and poussin! The … Continue reading

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Paloma en Escabeche

Escabeche is a method of food preservation, using vinegar (and sometimes citrus juice), invented by the Persians  many centuries ago. Both the Greeks and Romans used vinegar as a preservative, so escabeche might have reached Spain before the the Moorish … Continue reading

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Pheasant Meatballs

As the pheasant season is coming to a close and a brace of large birds is down to £6 in the market, I decided to experiment. Pheasant and other game can take a lot of spice without their own flavour … Continue reading

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Catalan Pheasant

I have been planning to do a Catalan rabbit post for several weeks, however, Mr McGregor is a poor hunter, so all 60,000,000 rabbits (estimated UK population), have got off lightly! Fortunately, Jake the Poacher is a crack shot, so … Continue reading

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