Pigeon backs and breasts have been cooked since the days of Ancient Egypt. This food was popular both in Ancient Rome and in Medieval Europe. Wild pigeons were considered cheap and affordable meat, while domestic pigeons were considered delicious. Now there are more than thirty species of "meat" pigeons, and some types of wild and postal birds are also suitable for cooking.
How doves are cooked
Pigeon meat is dark and fat, most of all in the carcass is concentrated on the back and breast, while the rest of the bird is quite bony. That is why pigeons are cooked either whole or only the fleshy parts. Older birds are dry and hardly edible. Pigeon meat is easy to digest, rich in protein, vitamins and minerals and is suitable for a variety of gourmet dishes.
The taste of pigeon meat depends on the food that the bird ate. Domestic pigeons specially fed with corn and grains have a predictable sweetish nutty flavor.
Most often, pigeons are baked, pre-greased or wrapped in bacon. In Spain and France, confit is prepared from these birds - meat stewed for a long time in its own juice over low heat. Wild and "old" pigeons are used in stews. In Chinese cuisine, pigeon meat is a festive dish, birds are deep-fried whole. A famous Cantonese dove meat dish, birds are stewed in a mixture of rice wine and soy sauce and then fried in boiling oil. Pigeons are also deep-fried in Java and Sudan, pre-seasoned with garlic, coriander and turmeric. Oriental-style roasted pigeons are often accompanied by couscous. European-style pigeons are usually served with garlic or chestnut puree, stewed cabbage, lentils, and prunes.
"City" pigeons, because of the unsanitary diet, are unsuitable for food.
Pigeon Meat Dishes
The simplest pigeon dish is a juicy and aromatic breast roast. You will need:
- 1 pigeon breast;
- 5 tablespoons of olive oil;
- 5 white stalks of young leeks;
- 1 tablespoon of honey.
Spices such as bay leaves, parsley, thyme are well suited to pigeon meat, and a pigeon is flavored with red wine or brandy.
Preheat a heavy skillet. Brush the pigeon breast with one tablespoon of oil and fry for 1-2 minutes on each side. Remove from heat, set aside in a warm plate and cover with foil. In the same skillet, melt the honey, add another spoonful of oil and saute the leek stalks until light golden brown. Whisk remaining oil and vinegar. Add leeks to the pigeon, cut the meat into slices, pour over the sauce and serve.
It is also easy and simple to bake a pigeon in the oven. For two bird breasts you will need:
- zest of 1 orange;
- 1 tablespoon of rosemary leaves;
- 4 slices of bacon;
- 1 tablespoon of olive oil.
Preheat oven to 180C. Wrap the pigeon breasts in cellophane and beat lightly with a hammer. Rub with orange zest and rosemary, wrap in bacon. Place the breasts in a baking dish, place in the oven and bake for 7-10 minutes. You can serve these breasts with a salad of spinach leaves and peeled orange slices.
