How to cook pigeon

Food from the backs and Breasts of the pigeons were prepared since the days of Ancient Egypt. Popular was the food in Ancient Rome and in Medieval Europe. Wild pigeons was considered a cheap and accessible meat, and homemade – delicious. Now there are more than thirty kinds of "meat" pigeons, also for the preparation of certain species of wild birds and post.

How to cook pigeons

Pigeon meat is dark and fatty, most of it in the body is concentrated on the back and breast, while the other part of the bird quite bony. That is why pigeons are prepared either in whole or only the fleshy part. The old birds get a little dry and hardly edible. Squab / pigeon easy to digest, rich in proteins, vitamins and minerals and is suitable for a whole range of delicious dishes.

The taste of pigeon meat depends on the feed, which ate the bird. Homing pigeons specially fattened with corn and grains, have a predictable sweet nutty flavor.

Often pigeons baked, pre-lubricated with grease and wrapped in bacon. In Spain and France of the birds cooked confit – meat, long stewed in their own juice on low heat. Wild and "old" pigeons used in stews. In Chinese cuisine pigeon meat dish, birds deep fry the whole thing. The famous Cantonese dish of golovatyy – birds, braised in a mixture of rice wine and soy sauce and then fried in boiling oil. Also fried pigeons, fried in Java and in the Sudan, pre-seasoning with garlic, coriander and turmeric. Fried doves in the Eastern style is often accompanied by couscous. For pigeon, cooked in a European style, usually a side dish served with mashed garlic and chestnuts, braised cabbage, lentils, prunes.

"City" pigeons, due to unhealthy diet, the food unsuitable.

Dishes of pigeon meat

The simplest dish of pigeon roast is juicy and flavorful breast. You will need:
- 1 pigeon breast;
- 5 tablespoons of olive oil;
- 5 stems of white young leek;
- 1 tablespoon of honey.

To pigeon meat are well suited to such spices as Bay leaf, parsley, thyme, dove flavored red wine or brandy.

Preheat a heavy pan. Pigeon breast, smear one tablespoon of oil and fry 1-2 minutes on each side. Remove from heat, set aside in a warm plate and cover with foil. In the same pan melt the honey, add another tablespoon of oil and fry the stalks leek until light Golden brown. Whisk remaining oil with vinegar. Add the squab / pigeon leeks, cut the meat into slices, pour the sauce and serve.

Also you can easily bake the dove in the oven. Two bird's breast you will need:
- zest of 1 orange;
- 1 tablespoon rosemary leaves;
- 4 slices of bacon;
- 1 tablespoon of olive oil.

Preheat the oven to 180oC. Dove breast, wrap with plastic wrap and lightly beat off with a hammer. Grate orange zest and rosemary, wrap with bacon. Place Breasts in a baking dish, put in the oven and bake for 7-10 minutes. Submit such can breast with a salad of spinach leaves and slices of peeled orange.

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