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pidgeons
Posted: Tue Apr 22, 2008 3:32 pm
by buddstud
May freind has shot a couple of pidgeons and has offered them to me to cook...The problem being I am not sure how to prepare them for the oven. I know I have to take the feathers off but that is all. Not sure how to gut them. HELP.
Posted: Tue Apr 22, 2008 4:04 pm
by Martin
don't bother! - there's clutter all meat on them, except for the breast - so pluck the breast alone, and just cut the breasts out!
Re: pidgeons
Posted: Tue Apr 22, 2008 4:04 pm
by grahoom
buddstud wrote:May freind has shot a couple of pidgeons and has offered them to me to cook...The problem being I am not sure how to prepare them for the oven. I know I have to take the feathers off but that is all. Not sure how to gut them. HELP.
hello, they are pretty easy to gut - have you gutted a pheasant or any other bird?
try this -
http://youtube.com/watch?v=b6XsH1fHkMU
a video on youtube on how to do it.
pidgeon
Posted: Tue Apr 29, 2008 7:02 pm
by buddstud
Thank you for your comments and help. The video was great. Think I can tackle some from now on. Maybe even bigger birds.........
Carrying on from there... can anyone tell me how long game birds have to 'hang' for. As you can see I am a novice at this sort of thing.......
Re: pidgeon
Posted: Wed Apr 30, 2008 8:30 am
by grahoom
buddstud wrote:can anyone tell me how long game birds have to 'hang' for. As you can see I am a novice at this sort of thing.......
this is totally a matter of taste. Personally I don't like my game hung for too long as I don't like a too "gamey" taste. I think the longest for me (for a pheasant) is about a week. Some people hang their game until maggots appear!
but to be honest you don't need to hang game if you don't want to.