Comments on: Playing with Pigeons

By: Ryan

Ryan — Thu, 17 Dec 2009 03:46:41 +0000

My goodness, that picture is making me crave another squab-fest. I seriously regret passing up on all of the squab-related dishes I’ve had the chance to order through the years. At least I know now!

By: hank

hank — Tue, 15 Dec 2009 01:22:51 +0000

Mike S: Yep, go to the Upland Game Bird section of the Wild Game recipes page and look up the ruffed grouse recipe. It’ll work just fine. Otherwise go with the recipe for pheasant escabeche — perfect with partridges.

By: Mike S

Mike S — Sat, 12 Dec 2009 23:20:28 +0000

You have a treat in store, Hank. Both shooting and eating.

Recommend a recipe for Hungarian (grey) partridge?

By: hank

hank — Sat, 12 Dec 2009 00:17:03 +0000

Mike S: Not yet. My friends Josh and Kevin and I plan to hit them hard next year — our season is precious short, just a week.

By: Mike S

Mike S — Fri, 11 Dec 2009 20:28:29 +0000

Have you ever worked with bandtail pigeons?

By: @shotgunner

@shotgunner — Thu, 10 Dec 2009 20:11:43 +0000

Nice post!

I do “pigeon patrol” for a dairy farm. Pigeons are blamed for losses of $250K annually on this one farm. Why? They eat the cow food. That by itself oughta make them tasty!

Annually I and a few select buddies kill over 1000. The workers take all that I and my friends don’t want. They make chili and other Mexicandelicacies.

My favorite home recipes are stroganoff and shredded pigeon tacos.

FWIW there are days in late summer when it’s “hot barrel” shooting ’til we run out of shells. Who needs Argentina?!?!

By: Josh

Josh — Mon, 07 Dec 2009 23:02:07 +0000

I ruined a pigeon once. However, I’ve also eaten pigeon cooked like carnitas that were extraordinarily good. Pichon, it was cooked in a giant copper bowl over a half-barrel, filled with oil and salt, and cooked with everything else in there, too – chicken and pork.

By: Dana McCauley

Dana McCauley — Mon, 07 Dec 2009 21:48:20 +0000

I love squab. In fact, I’d choose it over partridge or goose any day.

I’ve never had a chance to eat the pigeon species you describe but I’d gladly pull a chair up to a table serving them if I was invited!

By: Julia

Julia — Mon, 07 Dec 2009 21:09:29 +0000

I find it so funny the food prejudices people have. It’s no wonder, considering Americans rename animals they eat… pigeon (squab), deer (venison) pig (pork), cow (beef)

I had some wonderful Bisteeya in Morocco, and made it once here, but with chicken instead of pigeon. This dish here looks wonderful!