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Injured pigeon



Wrong-Direction

Wrong-Direction

Well-known member
Mar 10, 2013
13,415
I know Ive brought some strange looking birds home with me before but i don't remember this one!
There is a pigeon sat by my front door that doesn't seem able to fly away, what to do / who to call ?

:shrug:
 




WATFORD zero

WATFORD zero

Well-known member
NSC Patron
Jul 10, 2003
25,766
Wrong-Direction said:
I know Ive brought some strange looking birds home with me before but i don't remember this one!
There is a pigeon sat by my front door that doesn't seem able to fly away, what to do / who to call ?

:shrug:
Click to expand...
Pigeon breast with red wine gravy, roast leeks and wild mushrooms

Ingredients

For the marinade
4 garlic cloves, sliced
½tsp picked thyme leaves
6 black peppercorns, crushed
4 tbsp cold-pressed rapeseed oil
8 wood pigeon breasts

For the gravy
2 tbsp sugar
200ml red wine
2 sprigs thyme
6 juniper berries, lightly crushed

For the roasted leeks
12 baby leeks, trimmed
1 tbsp butter

For the wild mushrooms
handful wood ear mushrooms, sliced
15-20 wild brown closed-cup mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp cold-pressed rapeseed oil
salt and freshly ground pepper

Preparation method
Pre-heat the oven to 220C/425F/Gas 7.
Combine the garlic, thyme, black peppercorns and rapeseed oil in a small bowl. Using a sharp knife, score the pigeon breasts' skin lightly and rub in the marinade - leave for at least 20 minutes.
To make the gravy, combine the sugar and a few drops of water in a smallish, very clean saucepan and place over a high heat to caramelise. Once the sugar melts and has gone a dark golden brown, pour in the red wine. Add the thyme and the juniper berries. Cook the sauce until it is reduced by two thirds - this will take about 12-15 minutes. Season to taste, strain and keep warm.
Place the leeks in a saucepan of boiling, salted water and blanch for 10 seconds. With a pair of tongs, remove the leeks from the boiling water and plunge into a bowl of ice-cold water. When they have cooled, drain the leeks well.
Place the leeks in an ovenproof saucepan or baking sheet with a knob of butter. Transfer to the hot oven and cook until tender - this should take about 10-15 minutes.
Heat a griddle pan until hot. Season the pigeon breasts with salt and freshly ground pepper and place on the hot griddle pan. Cook for just a few minutes on each side until cooked to your liking, then remove from the heat and set aside in a warm place for at least five minutes.
For the mushrooms, heat a small frying pan. When hot, add the rapeseed oil and fry the garlic until golden brown. Add the sliced mushrooms and cook until softened. Be careful - the wood-ear mushrooms can pop and splutter quite ferociously.
Serve the pigeon with the leeks, mushrooms, and a drizzle of the red wine gravy.
 


























SIMMO SAYS

SIMMO SAYS

Well-known member
Jul 31, 2012
11,715
Incommunicado
Wrong-Direction said:
I know Ive brought some strange looking birds home with me before but i don't remember this one!
There is a pigeon sat by my front door that doesn't seem able to fly away, what to do / who to call ?

:shrug:
Click to expand...

Is this why you can't be arsed to come round for a chicken roast:eek: oh and your mum is in shock from the first sentence
 








K

knocky1

Well-known member
Jan 20, 2010
12,963
Does it have a band with phone number? Would be a knackered racing pigeon needing a few days rest and feeding before going on its merry way back up north.
 




hart's shirt

hart's shirt

Well-known member
Jul 8, 2003
10,156
Kitbag in Dubai
If you can find another one, we've got our new strike partnership.

 










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