Is she missing?
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Does a pigeons broken wing heal ?
- Thread starter Easy 10
- Start date
Is she missing?
Uncle Buck
Ghost Writer
- Jul 7, 2003
- 28,071
Well she shat on Tony's scorecard.
Fred Oliver - Legend
Well-known member
murderer!!
tedebear
Legal Alien
If its a racing pigeon (lift up its wing it will be stamped as well as ringed) and then if you go on the racing pigeons website they will arrange a courier to come and collect it!
(Some lazy pigeons know this and do it to get home instead of flying)
(Some lazy pigeons know this and do it to get home instead of flying)
Uncle Buck
Ghost Writer
- Jul 7, 2003
- 28,071
The Flanders Pigeon Murderer.
Psychobilly freakout
HellBilly
Starter
Pigeon Cream Soup
ingredientsserves 4
2 prepared pigeons weighing 400 g (14 oz) each
1.5 litres(2 1/2 pt) 6 cups water
1 tsp salt
Strip lemon peel
2 small onions
2 leeks
Small piece celeriac
Sprig each parsley, thyme and dill
2 egg yolks
5 tbsp double (thick) cream
1 tbsp fresh dill
method
1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
3. Take the white part of leeks only, wash and cut into fine strips.
4. Peel, rinse and dice celeriac.
5. Rinse herbs and tie together.
6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
7. By the end of this time the liquid should be reduced by half.
8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
10. Serve the soup sprinkled with dill.
Main course
Wood Pigeons in Beer
ingredientsserves 4
4 small wood pigeons
30 ml (2 tbsp) vegetable oil
25 g (1 oz) butter
450 g (1 lb) onions, skinned and sliced
45 ml (3 tbsp) plain flour
20 ml (4 tsp) french mustard
600 ml (1 pint) light ale
20 ml (4 tsp) soft brown, sugar
30 ml (2 tbsp) vinegar
142 ml (5 fl oz) carton soured cream
200 g (7 oz) can of pimientos, drained and thinly sliced
method
1. Cut the backbone from each pigeon, leaving the rest of the bird whole. Heat the oil in a large flameproof casserole. Add the butter and when frothing brown the birds lightly on all sides. Remove the birds.
2. Fry the onions until golden. Stir in the flour, mustard, ale, sugar, vinegar, salt and pepper. Bring to the boil, stirring.
3. Return the birds to the casserole. Cover tightly and cook in the oven at 170‚°C (325‚°F) mark 3 for about 2} hours, or until tender. Serve the pigeon on a heated dish. Reheat the juices with the soured cream and pimientos. Spoon over the pigeons.
Desert
Braised Pigeons in Chocolate Sauce
ingredientsserves 4
4 pigeons weighing 500 g (18 oz) each
2 garlic cloves
1 tsp salt
2 pinches freshly ground black pepper
4 tbsp olive oil
1 tbsp plain flour (All purpose)
4 tbsp dry white wine
1 cup (8 fl oz) 250 ml chicken stock
200 g (7 oz) shallots
2 oz (50 g) plain/dark) chocolate
method
1. Peel and finely chop the garlic.
2. Wash pigeons inside and out, then dry and rub with salt and pepper, inside and out.
3. Heat oil in large, heavy bottomed pan and brown pigeons all over before removing from pan.
4. Fry garlic in remaining oil. Stir flour into oil, fry briefly, then add wine and chicken stock. Simmer for 5 minutes, stirring constantly.
5. Put pigeons into sauce, cover and cook for 50 minutes on a low heat.
6. Peel shallots, chop finely and add to pigeons after 30 minutes.
7. Pre-heat oven to 120°c (225°f) gas mark 1/4
8. Arrange cooked pigeons on a serving dish and keep hot in oven. Skim fat off sauce.
9. Grate chocolate and add to sauce, stirring continuously over a low heat until melted. Do not let the sauce boil again.
10. Season generously with salt and pepper and serve with pigeons.
Bob's Ya Uncle
Pigeon Cream Soup
ingredientsserves 4
2 prepared pigeons weighing 400 g (14 oz) each
1.5 litres(2 1/2 pt) 6 cups water
1 tsp salt
Strip lemon peel
2 small onions
2 leeks
Small piece celeriac
Sprig each parsley, thyme and dill
2 egg yolks
5 tbsp double (thick) cream
1 tbsp fresh dill
method
1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
3. Take the white part of leeks only, wash and cut into fine strips.
4. Peel, rinse and dice celeriac.
5. Rinse herbs and tie together.
6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
7. By the end of this time the liquid should be reduced by half.
8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
10. Serve the soup sprinkled with dill.
Main course
Wood Pigeons in Beer
ingredientsserves 4
4 small wood pigeons
30 ml (2 tbsp) vegetable oil
25 g (1 oz) butter
450 g (1 lb) onions, skinned and sliced
45 ml (3 tbsp) plain flour
20 ml (4 tsp) french mustard
600 ml (1 pint) light ale
20 ml (4 tsp) soft brown, sugar
30 ml (2 tbsp) vinegar
142 ml (5 fl oz) carton soured cream
200 g (7 oz) can of pimientos, drained and thinly sliced
method
1. Cut the backbone from each pigeon, leaving the rest of the bird whole. Heat the oil in a large flameproof casserole. Add the butter and when frothing brown the birds lightly on all sides. Remove the birds.
2. Fry the onions until golden. Stir in the flour, mustard, ale, sugar, vinegar, salt and pepper. Bring to the boil, stirring.
3. Return the birds to the casserole. Cover tightly and cook in the oven at 170‚°C (325‚°F) mark 3 for about 2} hours, or until tender. Serve the pigeon on a heated dish. Reheat the juices with the soured cream and pimientos. Spoon over the pigeons.
Desert
Braised Pigeons in Chocolate Sauce
ingredientsserves 4
4 pigeons weighing 500 g (18 oz) each
2 garlic cloves
1 tsp salt
2 pinches freshly ground black pepper
4 tbsp olive oil
1 tbsp plain flour (All purpose)
4 tbsp dry white wine
1 cup (8 fl oz) 250 ml chicken stock
200 g (7 oz) shallots
2 oz (50 g) plain/dark) chocolate
method
1. Peel and finely chop the garlic.
2. Wash pigeons inside and out, then dry and rub with salt and pepper, inside and out.
3. Heat oil in large, heavy bottomed pan and brown pigeons all over before removing from pan.
4. Fry garlic in remaining oil. Stir flour into oil, fry briefly, then add wine and chicken stock. Simmer for 5 minutes, stirring constantly.
5. Put pigeons into sauce, cover and cook for 50 minutes on a low heat.
6. Peel shallots, chop finely and add to pigeons after 30 minutes.
7. Pre-heat oven to 120°c (225°f) gas mark 1/4
8. Arrange cooked pigeons on a serving dish and keep hot in oven. Skim fat off sauce.
9. Grate chocolate and add to sauce, stirring continuously over a low heat until melted. Do not let the sauce boil again.
10. Season generously with salt and pepper and serve with pigeons.
Bob's Ya Uncle
defrocked priest
Father Footy
Kin ell PF tell me you cut & pasted that recipe and didn't actually type all that. 
Jesus Gul
Well-known member
- Feb 23, 2004
- 5,470
Got him, yes!
disease spreading vermin, kill em all
in an ideal world we could train seagulls and pigeons to hate/fight/kill each other, kill 2 birds with one stone so to speak
in an ideal world we could train seagulls and pigeons to hate/fight/kill each other, kill 2 birds with one stone so to speak
- Aug 7, 2003
- 7,795
We have a fat bugger coming regularly to our garden similar to this:
Takes him about 5 seconds of frantic wing flapping to get airborne. Lucky for him our cat is 18 years old
Takes him about 5 seconds of frantic wing flapping to get airborne. Lucky for him our cat is 18 years old
Gritt23
New member
Say sorry to Uncle Richie, Wendy. She says sorry Richie.