Posted 29 April 2008 - 06:46 PM
Pigeon breasts (2 per person)
Home made bread crumbs (4 slices did 14 breasts)
1 large pack of boursin cheese
1 or 2 eggs
Some fresh sage leaves (optional)
Some parmesan cheese
Some olive oil
Stage 1: Making the bread crumbs
First get some slices of stale bread (or leave some slices out of the pack the day before you plan to eat this meal). Pop these in a blender or food processor, and blitz them till they are of a bread crumb consistency. To the bread crumbs add a few gratings of parmesan cheese and 3-4 finely chopped sage leaves.
Stage 2: Preparing the breasts
Take your breasts (make sure you try to keep the little fillets), and using a sharp knife slice carefully into the breast making a cavity (be careful not to cut all the way through). The cavity created is now filled with the boursin cheese and the little fillet is placed over the cut to seal the cheese in.
Stage 3: Coating the breasts
Now that your breasts are stuffed you will need to coat them with the bread crumbs. Add some salt and pepper to the plain flour and then coat each breast (a dusting on both sides). Then dip each breast into a bowl of whisked egg and the finally on to the plate of bread crumbs. You are now ready to start cooking.
By this time they should look something like this:
Stage 4: Cooking
Heat about half an inch of olive oil in a frying pan or wok to a medium heat. You can then carefully place each breast into the oil. Then cook for around 4 minutes on each side (for medium rare) and the bread crumbs should be a nice golden brown colour.
Serve with potato wedges and veg (or anything really) and enjoy with a nice bottle of red or some beers.
But be careful the night may degenerate into this:
It did when i cooked it! :lol:
Hope you enjoy it lads!
Posted 29 April 2008 - 06:57 PM
I've yet to eat pigeon, but I've been told there pretty nice.
I will certainly be returning to this post when I do try my first pigeon.
Well done mate.
Maybe we should have a dedicated recipe forum.
Posted 29 April 2008 - 07:07 PM
Posted 30 April 2008 - 08:18 PM
Posted 30 April 2008 - 08:43 PM
That last pic looks like my house on most nights of the week!
Posted 08 September 2008 - 09:13 PM
Posted 08 September 2008 - 11:37 PM
PS ... I can't cook I'd either set myself on fire or poison someone!
Posted 09 September 2008 - 12:14 PM
Never eaten pigeon before, hopefully i'll like it nothing like mixing a sport you love with saving money with meat prices the way they are. Andnow i've got a small shoot round the corner from me and they are everywhere. On a side note how long can you keep pigeon breast in the fridge or freezer before eating?
Posted 09 September 2008 - 04:06 PM
Posted 09 September 2008 - 06:38 PM
well done huge fernly whittingstall goldsmith
Posted 15 September 2008 - 12:59 PM
The verdict is good. Absolutely gorgeous. Although next time i think i'll try with cheddar instead of boursin purely a taste preference though. The mrs thought it was amazing and has even given me permission to buy a new rifle so she can have it more often. In all honesty i don't think the idea of kievs would have even entered my mind if it hadnt been for your recipe idea.
Posted 16 September 2008 - 09:34 AM
Posted 28 January 2009 - 01:38 PM
Posted 28 January 2009 - 05:59 PM
Posted 14 April 2009 - 10:39 AM
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