Wood Pigeon and Goat's Cheese Salad

 

Pigeon and goat's cheese salad

As I may have mentioned before, pigeon breasts are among my favourite eating forms of wild game. The birds are incredibly easy to clean, the breasts are incredibly easy to cook in a variety of different ways and the lean, tender meat is suited to a wide variety of tasty dishes. This recipe is about as simple as simple gets and sees a couple of tender pigeon breasts combined in a simple goat's cheese salad. Perfect for a light, summer lunch on a warm day - or, quite frankly, any time of year when you either have some fresh pigeon breasts to hand or some in your freezer needing defrosted and used up...

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 serving

Ingredients

• 2 skinless pigeon breast fillets
• Salt and pepper
• Vegetable oil for frying
• Generous handful mixed green salad leaves of choice
• 1 medium tomato
• 2 ounces/50g goat's cheese
• Generous pinch dried oregano

Frying pigeon breast fillets

Method

Pour a little bit of vegetable oil into a small, non-stick frying pan and bring it up to a medium to high heat. Season the pigeon breasts on both sides with salt and pepper and fry over a medium heat for 2.5 minutes each side. Remove to a plate, cover with foil and leave to rest for 5 minutes. 

Washing tomato and salad leaves

Wash the salad leaves and tomato under running cold water in a colander. Shake the leaves dry. Cut the tomato in half, down through the core, then cut each half in to 3 wedges before adding to a bowl with the leaves. Season with salt and pepper and toss gently by hand.

Diced goat's cheese is added to salad

Roughly dice the goat's cheese and add to the bowl with the salad.

Thinly sliced pigeon breast

Sit the pigeon breasts on a chopping board. Holding one end of each breast in turn in place with a fork, slice them fairly thinly at an acute angle with a very sharp carving knife.

Gently combining pigeon salad ingredients

Add the pigeon slices to the bowl with the cheese and salad, scatter with the dried oregano and gently stir toss with a wooden spoon before plating for service.

Mini Wood Pigeon Pie #4: Pigeon and Bell Pepper Pot Pie with Chilli Sprouts

 

Pigeon and bell pepper pie with chilli sprouts and turmeric mash

This latest venture into the mini pigeon pie world is a little bit of a spicy affair. The pigeon pie itself incorporates only very mild bell peppers but the chilli sauce in which the Brussels sprouts are contained can be varied to suite preferences and tastes. You could of course add a touch of chilli to the pie as well, should you wish!

Cook Time

Prep time: 15 min

Cook time: 40 min

Ready in: 55 min

Yields: 1 serving

Ingredients

• 1 pigeon breast, finely chopped
• 1 inch (2.5cm) strip from each of red, yellow and green bell peppers, moderately finely chopped
• Salt and black pepper
• 2 teaspoons wild game/pigeon stock (see Hunter's Pie post for recipe)
• 2 ounces (50g) puff pastry
• Flour for rolling pastry
• Beaten egg for glazing pastry
• 1 large baking potato, peeled and chopped into 1.5 inch (4cm) chunks
• 1 teaspoon ground turmeric
• 6 to 8 small Brussels sprouts
• 1 tablespoon canned chopped tomatoes in tomato juice
• 1 teaspoon finely chopped white onion
• Generous pinch hot chilli powder
• 1 large garlic clove, peeled and grated
• Little bit of butter
• 2 teaspoons freshly chopped coriander (cilantro)

Combining pigeon with bell peppers

Method

Put your oven on to preheat to 200C/Gas Mark 6/400F.

Add the chopped pigeon and bell peppers to a bowl, season with salt and pepper and mix well.

Pie filling is added to cooking dish

The pigeon and pepper combination should be added to a small, ovenproof dish, ideally 5" x 4" x 1.5" (12.5cm x 10cm x 4cm). Carefully spread it out to form an even layer and drizzle the two teaspoons of stock over the top.

Pastry is laid on pie filling and glazed

Roll the pastry out on a floured surface to a rectangle just large enough to cover the pie filling. Sit it on top of the filling and tuck it in around the edges. Glaze with beaten egg and cut a small steam vent in the centre.

Put the pie on a baking tray and into the oven to cook for 30 minutes or until the pastry is risen and golden.

When the pie has been in the oven, add the potatoes to a pot of cold water, seasoned with salt and the ground turmeric. Put the pot on to a high heat until the water starts to boil then reduce the heat to achieve a gentle simmer for 20 minutes, or until the potatoes are just softened.

When the potatoes are on, put a second pot of salted water on to reach a rolling boil before adding the sprouts to simmer for 7 to 8 minutes. Drain through a colander and set aside.

When the potatoes are done, also drain through a metal colander and return to the empty pot to steam off for a few minutes. NB: it is never a good idea to use a plastic colander where turmeric is involved. It will very quickly stain it irrevocably!

Take the pie from the oven and sit it on what will become the serving plate.

Preparing spicy tomato sauce for sprouts

Put the chopped tomatoes into the pot vacated by the sprouts. Add the onion, garlic, chilli powder and some salt and pepper to season. Stir well and put on to a medium heat. Bring to a simmer for 2 minutes, stirring all the time with a wooden spoon.

Sprouts are added to chilli sauce

Add the sprouts to the simmering sauce and carefully stir them around in it for a minute or so to fully coat and reheat them all the way through.

Mashing buttered turmeric potatoes

Add a little bit of butter to the potatoes before mashing with a hand masher.

Chopped coriander is added to mashed potatoes

Add the chopped coriander to the potatoes and carefully stir it through.

Pigeon and bell pepper pie with chilli sprouts and mash

I used an ice cream scoop to plate the potatoes alongside the pie before spooning the chilli sauce sprouts alongside.

Mini Wood Pigeon Pie #3: Pea and Pigeon Pot Pie with Garlic Mushrooms and Mash

 

Pea and pigeon pot pie with garlic mushrooms and mash

Pigeon and peas is a classic combination and this dish sees them combined in a pie in my latest mini pigeon pie offering. Served with garlic mushrooms and mash, this proved a delicious combination.

Cook Time

Prep time: 30 min

Cook time: 40 min

Ready in: 1 hour 10 min

Yields: 1 serving

Ingredients

• 2 tablespoons frozen garden peas
• 1 skinless pigeon breast, finely chopped
• Salt and pepper
• 2 teaspoons pigeon stock (see Hunter's Pie post for recipe)
• 2 ounces (50g) puff pastry
• Flour for rolling pastry
• Beaten egg for glazing pastry
• 1 large baking potato, peeled and chopped to 1.5 inch (4cm) chunks
• 2 tablespoons olive oil
• 1 large garlic clove, peeled and finely chopped
• 2 large chestnut mushrooms, wiped and roughly chopped
• Little bit of butter for potatoes
• 2 teaspoons freshly chopped Italian (flat leaf) parsley

Method

Put the frozen peas into a bowl and leave them for 15 minutes to partly thaw.

Put your oven on to preheat to 200C/Gas Mark 6/400F.

Combining peas and pigeon meat

Crush the peas with your fingers, just to break them up a bit. Add the pigeon meat to the bowl and season with salt and pepper. Mix well with your hand.

  Pigeon and peas added to cooking dish

Add the pigeon and pea combination to a small rectangular cooking dish about 5" x 4" x 1.5" (12cm x 10cm x 4cm).

Pastry is fitted on top of pea and pigeon pie filling

Roll the pastry out on a clean, dried, floured surface to approximately the size of the pie dish. Lay it on top of the filling and gently tuck it in around the edges. Glaze with beaten egg and be sure to cut a steam vent in the centre. Put the pie on to a baking tray and into the preheated oven for 30 minutes.

When the pie has been in the oven for about 5 minutes, add the potato chunks to a pot of cold, salted water. Put the pot on to a high heat until the water starts to boil then reduce to achieve a simmer for 20 minutes or until the potatoes are just softened.

Pea and pigeon pot pie removed from oven

Take the pie from the oven and sit it on what will be your serving plate. Drain the potatoes through a colander at your sink, return them to the empty pot and allow them to steam off and dry out a bit for a few minutes, while you prepare the mushrooms.

Sauteing garlic mushrooms

Pour the olive oil into a small saucepan, add the garlic pieces and saute over a low to medium heat for about 30 seconds. Add the mushrooms, turn up the heat slightly and stir with a wooden spoon for about 2 minutes as the mushrooms slightly soften.

Potatoes should always be mashed by hand for best effect

Add a little bit of butter to the potatoes and mash with a hand masher until smooth.

Parsley is added to the mashed potatoes

Add the chopped parsley and carefully still through with a large spoon.

Pea and pigeon pie with garlic mushrooms and mash

Spoon the garlic mushrooms and mash side by side on to the plate with the pie and serve.

Mini Wood Pigeon Pie #2: Pigeon and Mushroom Pot Pie with Cheesy Roasties

 

Pigeon and mushroom pie with cheesy roasties

This is the second post in an intended series of six featuring recipes for mini, single serving pigeon pies. This recipe sees a tasty combination of pigeon breast and chestnut mushroom cooked in a small dish topped with crispy and golden puff pastry. While the accompaniments are of course infinitely variable depending upon individual taste and availability of ingredients, these cheesy roast potatoes and nutmeg buttered sprouts complemented the pie extremely well.

Cook Time

Prep time: 15 min

Cook time: 1 hour

Ready in: 1 hour 15 min

Yields: 1 serving

Pigeon breast, chestnut mushroom and onion

Ingredients

• 8 baby new potatoes
• Salt
• 1 skinless wood pigeon breast fillet, finely diced
• 1/2 large chestnut mushroom, wiped clean with damp kitchen paper and finely diced
• 3 teaspoons finely diced white onion (2 teaspoons for pie and 1 for cheesy potatoes)
• Black pepper
• 2 teaspoons pigeon stock (recipe instructions found on Hunter's Pie post)
• 2 ounces (50g) puff pastry
• Flour for rolling pastry
• Beaten egg for glazing pastry
• 1 tablespoon olive oil
• 2 tablespoons grated/shredded Scottish cheddar cheese
• 8 small Brussels sprouts, or as required
• Little bit of butter
• Generous pinch ground nutmeg

Method

Wash the new potatoes but leave them whole and unpeeled. Add them to a pot of cold, lightly salted water and put the pot on to a high heat until the water just starts to boil. Reduce the heat and maintain a gentle simmer for 20 minutes.

Drain the potatoes when done, return to the empty pot and set aside to cool.

Combining pigeon, mushroom and onion pie filling

Put your oven on to preheat to 200C/Gas Mark 6/400F.

Add the pigeon, mushroom and onion to a small glass or stone bowl and season with salt and pepper. Mix well by hand to fully combine.

Filling is added to pie dish

Put the pie filling into a small, ovenproof dish about 5" x 4" x 1.5" (12.5cm x 10cm x 3.5cm) and spread it out to an even depth. Drizzle with the 2 teaspoons of made in advance pigeon wild game stock.

Pastry topping is added to pigeon and mushroom combination

Lightly dust a clean, dry surface with flour and roll out the pastry to about the size required to cover the pie filling. Sit it on top of the filling and gently tuck it in all around. Glaze the pastry with beaten egg and cut a "+" shaped steam vent in the centre. Put the dish on to a baking tray and into the oven for 30 minutes.

When the pie is almost ready, half or quarter (depending upon size) the unpeeled new potatoes and add to an ovenproof dish just large enough to contain them. Drizzle with the olive oil.

Take the pie from the oven and cover with foil to help keep it warm. Set aside. Add the potatoes to the oven and turn up the heat to 220C/Gas Mark 8/450F. Cook for 20 minutes.

Seasoned grated cheese and onion

Add the cheese and remaining onion to a bowl. Season with black pepper and stir well to combine.

Put a pot of cold, salted water on to reach a rolling boil. Add the sprouts and reduce the heat to achieve a simmer for 10 minutes before draining through a colander at your sink and returning to the empty pot.

Oven roasted baby potatoes

Take the potatoes from the oven. You should see that the tops have crisped up quite nicely.

Cheese and onion is scattered over roast potatoes

Scatter the cheese and onion combination over the potatoes and return to the oven for 5 further minutes, just to fully melt the cheese and turn it all gooey.

Butter and nutmeg are added to drained sprouts

Add a little butter to the sprouts and the pinch of ground nutmeg. Gently swirl the pot until the butter has melted and fully coats the sprouts.

Pigeon and mushroom pot pie with cheesy roasties and sprouts

Remove the foil covering from the pie and lift the dish to a square serving plate (remember the dish will still be very hot!) Spoon the cheesy potatoes and sprouts alongside and serve.

Mini Wood Pigeon Pie #1: Hunter's Pie

 

Pigeon hunter's pie with mashed neeps, cabbage and onion

As the title of this post suggests, this is the first in a series of what I expect to be 6 posts about small, single serving pigeon pie recipes. The recipes in this series were all created (by me!) a few years ago now and originally published on another site, which is no longer current. I managed to save a number of my food and travel articles from the site, of which this series of mini pigeon pie recipes formed but one.

A great many of these recipes use pigeon based wild game stock, so I thought it sensible to begin this first post by showing you precisely how I make a simple pigeon stock.

Quick and Easy Pigeon Stock Recipe

Clear and fresh pigeon stock

While some people may pluck freshly shot pigeons in order to subsequently roast them whole, this is not a technique I ever employ. I simply don't think it is worth it, as there is virtually no meat on any part of the bird other than the breasts. Instead, therefore, I simply crown them and subsequently remove the breast fillets from the crown with a fish filleting knife.

Breast fillets removed from pigeon crown

You will see that this procedure leaves the bony shell of the pigeon's breastbone fully intact and it is from these bones that I make my pigeon stock.

Pigeon crowns and stock vegetables

I find that around 8 breasted pigeon crowns is a good number for making ultimately about a pint of stock. Begin by adding them to a stock (or large soup) pot along with a medium peeled and quartered onion, 2 washed and roughly chopped large carrots, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme and some salt and pepper.

Water is added to stock vegetables

Pour 3 pints (1.7 litres) of cold water into the pot, ensuring all the solid items are fully covered. Add a little more in the unlikely event it should be required. 

Reduced pigeon wild game stock

Put the pot on to a high heat until the water starts to boil. Reduce the heat to achieve a low to medium simmer and continue to cook uncovered in this way for at least an hour or until the liquid is reduced by at least half or up to two-thirds.

Straining pigeon stock

Allow the stock to cool for about half an hour. Suspend a sieve over a large bowl and line it with a sheet of kitchen paper. Carefully ladle the stock in to strain, remaining aware that it will still be very hot. Sieving it while hot and before the fats have congealed is essential. Note that it is likely you will have to change the kitchen paper 2 or 3 times as it becomes clogged.

Your sieved stock will keep in the fridge for 3 or 4 days or can be frozen very successfully in small batches.

Pigeon Hunter's Pie with Mashed Neeps and Sauteed Cabbage and Onion

So let's move on to today's main event that is this single serving hunter's pie, served with sauteed cabbage and onion and mashed Swede turnip (regularly of course referred to as neeps in Scotland). I've labelled it hunter's pie in contrast to cottage pie (made with beef), swineherd's pie (made with pork), shepherd's pie (made with lamb) or gardener's pie (the vegetarian equivalent). Do you maybe have another name for this type of pie, made with wild game and topped with mashed potato?

Pigeon hunter's pie with cabbage, onion and neeps

Cook Time

Prep time: 1 hour

Cook time: 1 hour

Ready in: 2 hours

Yields: 1 serving

Ingredients

• 1 large baking type potato, peeled and chopped to 1.5 inch (4cm) chunks
• Salt
• 2 pigeon breast fillets
• 1/2 small onion, peeled (1/4 finely chopped for pie and 1/4 finely sliced for sauteing with cabbage)
• Black pepper
• 2 teaspoons pigeon stock (prepared as in further up this post)
• 1/4 medium Swede turnip (rutabaga), peeled and chopped to 1 inch (2.5cm) chunks
• 2 inch (5cm) square piece of white cabbage, moderately finely sliced
• 2 tablespoons vegetable oil
• Little bit of butter for mashing Swede turnip

Method

Put the potato chunks into a pot, season with salt and add enough cold water to ensure they are all comfortably covered. Put the pot on to a high heat until the water just starts to boil. Adjust the heat to achieve a moderate simmer and continue to cook in this way for about 20 minutes or until the potatoes are just softened. 

Drain the potatoes at your sink through a colander, return to the empty pot and sit aside to steam off and dry out for 5 minutes while you prepare the pie filling.

Chopping pigeon breasts

Note that while the pigeon breasts can be minced for this recipe or, "Whatever'd," in  one of those new fangled food processing machines, I find that by taking a couple of minutes to carefully chop them with a large knife in traditional fashion, the texture of the meat in the finished dish truly is far superior.

Put your oven on to preheat to 200C/Gas Mark 6/400F.

Pigeon meat is mixed with onion and seasoning

Add the chopped pigeon meat and onion to a mixing bowl and season with salt and pepper. Mix very well by hand to fully combine.

Pie filling is arranged in cooking dish

Put the pie filling into a 5" x 4" x 1.5" (12.5cm x 10cm x 3.5cm) ovenproof dish and spread it out to even thickness. Drizzle over the two teaspoons of pigeon stock.

Potato is spooned on to pie filling

Mash the potatoes with a hand masher and set aside to further cool until the oven is preheated. Start at that stage by spooning the mash on to the pie filling in medium sized blobs. If you try to spread it straight on, you will end up forcing the potato down into the filling and spoiling the final effect of the pie.

Mashed potato is spread over pie filling

Fill a cup with boiling water and dip an ordinary table knife in the water for a few seconds before using it to spread out the mash. This makes the process much easier and again helps to prevent the mash being forced down into the filling if you need to apply undue pressure. Draw the knife gently back and forwards over the spread mash to create small ridges and allow for a better presentation as these crisp up during cooking.

Sit the pie dish on a baking tray and cook in the heated oven for 30 minutes.

When the pie has been in the oven for about 10 minutes, put the Swede chunks into a pot of cold, salted water and the pot on to a high heat until the water starts to simmer. Reduce the heat to maintain a medium simmer for 15 to 20 minutes, just until the chunks are fully softened. Drain through a colander at your sink and set aside for a few minutes to steam off and dry out.

Sauteing cabbage and onion

Take the pie from the oven and set briefly aside while your kitchen grill (broiler) preheats to its maximum setting. Pour a little vegetable oil into a small to medium frying pan and add the shredded cabbage and remaining onion. Season with salt and pepper and saute over a medium to high heat for 2 to 3 minutes until just softened, stirring all the time with a wooden spoon.

Swede is carefully mashed

Put the pie under grill for a couple of minutes, checking it frequently, until the top of the potatoes are nicely browned.

Mash the Swede turnip with a hand masher.

Browned hunter's pie

Lift the pie to one corner of a square serving plate (remembering the dish will still be extremely hot!) and plate the mashed Swede and sauteed cabbage and onion to serve.