Polish roast pigeon anyone?

In an ealrier thread about rabbits, someone said the term 'rabbit fancier' cannot be used for someone fond of eating them.
So what does one use, if pigeon fancier is a no-no?
Anyway, anyone enjoy eating pigeons. If so, how prepared?
It is a lean dark meat loosely reminsicent of beef and should be larded before baking to make it tender.
Are the city pigeons so abundant in many places edible? That is, is cathcing, killing, cooking and eating them legally allowed? Secondly, can they be carriers of disease?

Well... They sell pigeons sometimes at my local butcher. So - I suppose this is legal in the UK.
I have also have seen men hunting pigeons. Are the pigeons in the shop and those hunted on the fields the same pigeons? I don't know.

I remember the taste of pigeon soup from my childhood. It was just great. It was considered an expensive delicacy.

Roasted, sliced with black pudding and a little bacon.


Nah, too small.


Yes


Yes.

Well - they can get various illnesses. Just like any other bird. Like any other animal for that matter.
Unless someone try to eat them raw or to eat their droppings - there is no risk to human health.

True - and they are very tasty !

Love pigeon, easily available around these parts due to the farmers shooting them. Great with red currant jelly :)

As a type of bush-meat, pigeon with nettle is very delicious. I'm not sure about Polish hunting laws, but in the UK pigeons (as well as any other non-protected game) can only be hunted on private land with the owner's permission and may only be done so with certain methods. As far as I remember, snares are illegal, as are catapults and bows. On another note, I wouldn't touch a city pigeon with a barge pole, only wood pigeons.

All information about shooting pigeons in the UK can be found: basc.org.uk/en/codes-of-practice/woodpigeon-shooting.cfm

Aren't the ones people go shooting for called mourning doves, a wild species?

I dont really fancy any sky rat or as some Londoners refer to them - ***** hawks.

You'd have to eat about 5 for it to make a decent meal.

You do realise that the edible ones are woodpigeons from the countryside rather than urban rats with wings?

More meat on that kind too.

Wroclaw Boy
AND ABOUT QUAILS ALMOST 30

No Squab for me... it is in the; not good for anything but pie; category of small game. And may not be safe to eat if city bird.

If I was starving ..eh. in the pie or soup they go.

Recipes?

True. Definitely not the dirty city pigeons.


But there is this Polish saying: "pieczone gołąbki nie lecą same do gąbki" (roasted pigeons do not fly into your mouth by themselves), which means "nothing in life comes easy, with no action". Evidently roasted pigeons used to be known as a delicious dish - considering that they have been elevated to the proverb level.


Some are very elaborate, such as roasted pigeons served in special sauce made of pigeon (or chicken) liver, white wine, beef bullion, butter, juniper, salt, pepper, lemon.

Some are rather simple, but they all have something in common: they need spiking them with lard of wrapping them in slices of bacon. The roasting time differs: from 20 minutes (220 C) to one hour.

Some call for 24 simple marinade: water, onions, spices, vinegar.
Other recipes suggest rubbing them first with salt, pepper, garlic, oil and herbs (juniper, thyme, rosemary), and letting them soak the aroma for several hours before roasting. Either way, make sure to pour butter, water, or broth over them during roasting.

If you hunt them yourself make sure to select only the young pigeons for roasting because the old ones are usually tough. Breast meat of young pidgeons is white, while old ones - purplish blue. Pluck them carefully so that the skin is not torn. Put them into cold water for two hours right after shooting, then gut and clean them.

You can serve them with lettuce, blueberries, red cabbage (warm of cold), and treat yourself to dumplings topped with mushroom sauce. Silesian "black" dumplings (made of potato and potato flower) is a good example of "kluski" for this meal.

[Red cabbage: shred, cook until soft, mix apple, onions, spices and vinegar, pour some bacon or lard fat ]

If you can make the chicken soup - just do the same with the pigeon. You would be surprised.

. ^
Heh.. Exactly... || ^_^

I am kinda funny about food that is tidbits. Only exception is well cooked fish that is eaten whole (liek kippers).
I've eaten and enjoyed many foods not in mainstream; but making a favorite of it? It isn't the taste so much.
It's too much work to eat or worse I have to handle it..... specially since I developed bad habit of near eating whole my food like a winter wolf (I know my father spins in his grave every time I have supper).

I do not eat buffalo wings often or short ribs for same reasons. I enjoy hunting small game for the challenge but not frequent since I don't "sport" hunt. If its is not going on my plate, I am not hunting it.