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15 responses to “Our First Roast Pigeon”

  1. Peter

    Sounds great. I love gamy birds and meat- they’re so much more interesting. I bet if you confit the pigeons you’ll get the honest flavor but combined with melting tenderness. And is there anything kabocha doesn’t improve?

  2. Evan

    That’s awesome Hank. Well, if even if they were a little tough, as usual, your presentation more than makes up for it – they look great!

    That’s really interesting about pigeons, I had no idea they lived that long. As usual, I have learned something from you.

    Well I guess this means we’ll have to go harvest the pigeon crop a little more often to keep them young and tender huh?

  3. Miles

    Hank,
    Any chance of a photo of the squash you mention? I am wondering if there is a similar one over here under a different name. If not, you send me some squash and I’ll send you some English pigeon!!

  4. Miles

    Hank,
    Thanks for that, they look very similar to a couple of varieties I grew last year, they tasted superb.
    Miles

  5. Andrea

    Hank, this is great! The green sauce sounds very tasty, like a good chimmichurri. As always, you’ve done a fantastic job of pairing wild game with home-grown produce. Thanks for sharing with us for Grow Your Own! :-)

  6. Jenne

    I’m looking for recipes for wild duck. I was given a bunch of wild duck, they are small. Probably 2-3/serving. would appreciate any input.

  7. Eileen

    are these banded tail pigeons? My husband used to shoot those up at his dad’s place up past Fair Play on Slug Gulch Rd..love that name

  8. maria v

    this is a very impressive meat! i remember once eating fried pigeon and i liked it – i’ve never had the pleasure to have it again

  9. stan

    I shoot pigeons in the autumn – I get permission from sunflower seed and corn farmers who are only too happy to have us reduce their numbers. I find that the sooner we grill them the more tender the meat – and the less heat the tastier the meat – so I make a fire in a portable braai (Weber) and sometimes from full flight to ready-to-eat can take less than 10 minutes – I like the meat rare (raw) with salt, pepper, lemon juice and a drizzle of olive oil – my mouth is watering (not kidding)

  10. Michael Patrick McCarty

    I am so happy to have found your website, and to see that you are a pigeon fan. Looking around the internet, it is hard to find good pigeon recipes. First time I have heard about the green sauce. Can’t wait to try this one!

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