Sailing on a budget

[Mr Cassandra]

Sailing on a low budget is often a topic on here.
It got me thinking. In Poros where I am usually based there are hundred of Pigeons around the cafe`s that grace the front.
Can you eat these feral Pigeon ?

 

[duncan99210]

Yeah, why not? How are you going to catch them? Not much meat on them though.

 

[chinita]

All except 'Speckled Jim'.

 

[Mr Cassandra]

Yeah, why not? How are you going to catch them? Not much meat on them though.

They feed out of your hand .Or if necessary, I suppose you could use a fish hook and a piece of corn.
Bit like fishing as long as you dispatched them quickly .

 

[Appleyard]

Just trim the breast meat off them as you would a chook. (the rest is too muscular and tough.
Fry them with some onion and a little garlic. Don't overcook or they will become tough.

You will need 2 birds per person for a decent meal.

 

[AndrewB]

You risk getting clubbed to death by the little old ladies who feed them from their bits of bun. Stick to seagulls!

 

[Appleyard]

You risk getting clubbed to death by the little old ladies who feed them from their bits of bun. Stick to seagulls!

WOT? hand reared bun fed pigeon? delicious!!

 

[Oliveoyl]

Don't know about feral pigeons, but Popeye's grandad used to breed racing pigeons, and those that didn't make the grade ended up in the pot.

 

[bazobeleza]

pigeon is wonderful, no need to pluck, just run a knife down the centre of the breast, peel back the skin. remove the breast meat, drop into a frypan with sizzling butter, pepper salt and chopped fresh parsley, fry quickly a couple of minutes a side deglaze plan with a little red wine an a teaspoon of sugar and serve with fresh bread.

 

[davids0865]

+ 1

 

[Mr Cassandra]

+ 1

I posted this as a tongue in cheek comment. Expecting uproar about cruelty to birds and so on .

Now I might really have a go at doing it.

 

[Sandyman]

All except 'Speckled Jim'.

LOL

 

[jordanbasset]

We were in Northern Spain (Basque country) when we saw local lads put a loop of fishing line down on the floor and then some breadcrumbs around it. Pigeons duly came and every now and then the lads would pull the line in an attempt to capture a pigeon.
After many unsuccessful attempts I could not see it working and even commented to that effect. The next go they caught one (line snared its feet) and took it away. I assume they were not going to make a pet of it. Fascinating to watch.

 

[Davy_S]

I was sat at a pavement cafe near a park in Santa Cruz, I saw two smartly dressed office workers walking along the park, in the centre there was an avenue with hibiscus and borganvillia forming an arch. They were both carrying briefcases, they each took out a small telescopic umbrella and stood under the arch, pigeons were flying through and they started to swat them! the ones they had knocked down were put in a carrier bag. This lasted about 15 minutes before they went on their way with a bag of pigeons. I can only presume they were for eating, it was a fascinating and surprising thing to happen as no one nearby batted an eyelid, like me they simply carried on eating and drinking as though it was quite natural

 

[tcm]

http://everything2.com/title/Dutch+Seagull+Recipe

 

[davids0865]

I posted this as a tongue in cheek comment. Expecting uproar about cruelty to birds and so on .

Now I might really have a go at doing it.

Go for it they really are delicious, just don't over cook, and fresher the better!!

 

[Oliveoyl]

Recette pour 6 personnes


- 3 pigeonneaux de 0.500kg

- 300 g de panais

- 0,5 l de crème liquide

- 150 g de pruneaux dénoyautés

- 50 g de beurre

- 100 g de crépine

- 1 tête d ail

- 2cl d'huile d arachide

- Thym, laurier

- ½ botte persil plat

- 300 g de choux de Bruxelles

- 2 cl de vinaigre Balsamique


Recette proposée par :

Alain Montigny

PREPARATION

Lever les suprêmes de pigeonneaux en laissant attacher les cuisses, puis farcir avec les pruneaux, rouler les demi pigeonneaux avec les herbes, les crépiner, puis les ficeler.

Rôtir les demi pigeons à huile et au beurre, 6 gousses d'ail avec la peau, et cuire au four à 180° pendant 6 minutes.

Déglacer le sautoir avec le vinaigre Balsamique, réduire de 3/4 et monter au beurre puis ajouter des dés de pruneaux.

Éplucher les panais, les tailler en morceaux, cuire dans la crème, puis égoutter, mixer, en y incorporant le beurre.
Effeuiller les choux de Bruxelles, les passer à l eau bouillante, rafraîchir avec des glaçons et passer rapidement au beurre
Cercler le crémeux de panais au milieu de l'assiette, y déposer le pigeonneau en médaillons, ajouter les feuilles de choux de Bruxelles autour, la sauce, et les éléments de décor.

 

[mawm]

How are you going to catch them?

Easy - up-side-down box, string attached to stick holding one side up, bread in shade of box. Allow several of the critters to get used to eating underneath the box…..and then yank the string. It is the wringing of their necks that is not nice to do.

 

[PeppaPig]

easiest way - Hold their heads and swing them around so their body weioght breaks their necks - quick and and as humane as possible. Just pull the breast feathers out - very easy, then one cut from breast bone and outwards to remove lovely dark breast meat. Splendid.

 

[rotrax]

They feed out of your hand .Or if necessary, I suppose you could use a fish hook and a piece of corn.
Bit like fishing as long as you dispatched them quickly .

If you soak some sweetcorn in strong alcohol, scatter it about and wait . After a bit, if they have eaten some they go all wobbly and fall over. Works with Pheasants anyway!