Over the Gate

pricey · Joined: 02 Mar 2007 Posts: 37 Location: New Milton, Hants

So this article is how I personally prepare my Pigeon ready to eat. I hope that it is of some use to you all, being that it is a quick and easy way to do it.

First you need a Pigeon. Fresh none of this hanging nonsense, this one was shot 5 mins ago.

Next you need to find the top of the Breast with your finger; I pluck 1 handful of feathers out so I can see the skin.

Then I hold the skin and cut a hole with the scissors. Then I run the scissors down the Breast cutting up all the time so as not to damage the meat.

Once you have cut down the bird peal back the skin on each breast, this is easy to do especially when the bird is so fresh.

I then cut away each breast using my filleting knife, any will do but I like this knife so I use it, make sure the knife is sharp.

Next rinse the breast off, and dry it.

Then you get to eat it.

For a snack I put some olive oil in a pan, slice into strips and fry the breast till cooked 5-7 min’s for me on this dish nice and brown, and have a bowl of sweet chilli dipping sauce and Enjoy.

It’s the picture that make’s it look burnt, but Its’ not just lovely and brown.

There you have it, nice and simple to do, and great to eat. I hope this Will be of use to some of you that are normally put off by all the work that you think is involved.
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bodger · Posted: Mon Jun 25, 2007 8:26 am Post subject:

Thanks for this Pricey, you're a star.

Our members will benefit from this greatly. Top Post !

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Lloyd · Joined: 29 Mar 2007 Posts: 3255 Location: bs36

Exactly how I do it matey. Must be a Hampshire Hog thing. I used to feather he whle bird etc etc but what a lot of graft for so little result!...Now I do like you and skin and breast the birds. I bag up two breasts and freeze them, then when I have more they go in the freezer with them, until I have a party pack of them, then organise the big scoff!!

KILLITnGRILLIT · Joined: 12 Feb 2007 Posts: 69 Location: Scotland

Get them plucked and gutted then roast the bones to make stock, I promise you won`t regret it EVER.

It isn`t far from veal stock, trust me !
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Stonehead · Joined: 17 Jun 2007 Posts: 94

pricey · Joined: 02 Mar 2007 Posts: 37 Location: New Milton, Hants

I do some of the time as well, and I try to make lots.

This article was for those that won't touch a Woodie because they think it is to difficult & time consuming. So this way you are eating it very quickly, and it is easy for them to do.

Glad you like it Bodger
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I don't Suffer from Insanity, I enjoy every Minute of it!

bodger · Posted: Mon Jun 25, 2007 9:16 pm Post subject:

We should be thanking you mate

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www.overthegate.co.uk

blacklab · Posted: Tue Jun 26, 2007 12:31 pm Post subject:

i do mine the same but fried with a knob of butter and some garlic.

Lee

HonkHonk · Joined: 26 Jun 2007 Posts: 47 Location: Merseyside

Cheers for that pricey, nice step-by-step pics aswell
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