How to cook a Pigeon
Pigeon Fanciers Look Away…
It may seem strange to some that a recent post would extol the presence and importance of wildlife in our own backyard and yet hold the common pigeon in a contempt unbefitting someone of my standing in the natural world 
Well I’ve never liked the feathered rat, their prescence in and around town centres such as Lincoln and Hull grate on my nerves like finger nails on a chalkboard. Many years ago, a girl I knew and would have married had I been old enough and the feeling reciprocated, had the misfortune to take a direct hit in her mass of blonde hair from a pigeon one saturday afternoon in the middle of a busy shopping centre. The memory of that lingered long after and I always approach them with a sense of trepidation.
Pigeon fancying is lost on me, each to their own and all of that but who wants a hobby which involves scraping pigeon droppings from a shed floor and then demand its reinstatement as an official sport? Cleaning a wooden khazi full of birds isn’t a sport, I’ve watched them do it and it’s hardly ski jumping or the super bowl.
A roast pigeon is another matter however, plucked and cooked rare-medium and my hatred wains. They used to be quite popular in years gone by, a pigeon pie was (and still is) a fine meal indeed, in large part because of the excellent gravy it makes.
I often cook them, usually as a starter with a risotto, maybe a lentil dal with some Indian flavours, certainly with seasonal mushrooms or sometimes whole as a main course.
Roasting a pigeon is easy enough, take a dressed bird and stick a sprig of thyme, a clove of garlic (unpeeled) and a couple of juniper berries up its cavity and rub the whole thing with butter or goose fat. Crank your oven up high then ’seal’ the pigeon breast side down in a hot pan of oil and butter, flip it over and spoon some of the fat over the carcasse and then turn it over again so it’s breast side down.
Roast the pigeon for between ten and thirteen minutes depending on your preference although a well done pigeon is as appetising as a live one. Rest it for a few minutes breast side down and serve it with some braised cabbage or a creamy puree of celeriac, parsnip, potato or butternut. Here’s one I prepared earlier with braised salsify, nettle tagliatelle, roast shallots and wild fennel…
Miles,
Walter pigeon lives in my garden, 20ft up in the canopy. The drive doesn’t escape but his real goal is my car windows, never misses. The local cats do a reasonable job of catching them but there’s always at least one huge pigeon in that tree, lurking with intent. It’s a wonder we don’t see pigeon pie in butcher shops everywhere.
Your dishes sound delicious. If ever you feel inclined, Walter is the size of an albatros, you can’t miss him
Cid
January 22, 2008 @ 11:35 am
Cid,
Walter sounds like a bloody nuisance
Just remember what I said about ladies hair!
Miles
January 22, 2008 @ 4:05 pm
Miles,
I take it that the pigeon would be a corn fed one
I wouldn’t have had you down for a pigeon fancier - a bird of another sort I would have thought
Elsie
January 22, 2008 @ 5:13 pm
Elsie,
They are fed on what ever I put out for the other birds. No I am not a pigeon fancier, give me any other hobby but that.
Miles
January 22, 2008 @ 7:28 pm
Miles,
I don’t actually feed Walt… he eats cats and reptiles and any slow moving postmen
Cid
January 22, 2008 @ 10:04 pm
Cid,
Sounds more like an albatross! As for slow moving postmen, no fear of going hungry there!
Miles
January 22, 2008 @ 10:27 pm
Miles,
I have long since suspected that he dines in Branston and merely stops off here for recreation before heading out to sea for a light snack of tuna
Cid
January 22, 2008 @ 10:41 pm
Just shot a few pigeons the other day. Farmer friend of mine has them in his barn, so they eat seeds and hay rather than the nasty ick city pigeons eat.
Your roast recipe looks fun.
January 29, 2008 @ 8:34 pm
Hank,
I know a few good city centres in these parts that would offer you a good day’s sport!
Miles
January 29, 2008 @ 9:35 pm