Photo of your dinner (vol 2)

[anonymous-user]

Mr Trophy said:

desolate said:

Mr Trophy said:

How do they taste? The pigeon that is...

they are quite gamey - this one was only hung for a couple of days as my son is not keen on them too strong.

A bit like pheasant x duck? difficult to tell really.

there isn't much on them.

Interesting. I shoot both (pigeon & pheasant) but wouldn't have the first clue what to do with them so I let the other shooters take mine.

Pigeon is a bit of a pfaff because as MC says only really the breast is worth having and it is a dainty morsel. Tasty though.

I like pheasant quickly roasted with plenty of oil/butter and a bit of wine to keep moist. Depending on how long it has been hung for it can be anything from quite mild to very gamey. it also does a nice casserole with a bit more flavour than your average chicken. ess meat though.

[Chucklehead]

Pferdestarke said:

Drizzle a little vegetable oil over the top to ensure crispness and add to a 210c conventional oven with top and bottom elements, or fan for circa 50 mins. You're looking for "pull-back" on the bones or meat shrinkage. It may seem hot but it ensures rapid cooking and crispness.

Drain and decant into a clean large bowl. Pour over Frank's and toss.

Brilliant!! I've been making wings for ages, and felt that I was getting them 80% of the way there. I'd read recipes suggesting to try roasting them in the oven but refused to believe that could be the answer and always deep fried them.

Today I tried the oven as described and honestly think they were the best I've made. My prep was very similar to yours.. the oven definitely makes it easier to get that crispy, slide off the bone maybe even slightly dry wing that you need before you douse it in Frank's.

[Chucklehead]

....but you're photography is definitely better than mine.

[smack]

Melman Giraffe said:

Is that a Wood pigeon?

Yes it was, taken out at about 100m

[JonRB]

smack said:

Yes it was, taken out at about 100m

100m? Seriously?

I'm guessing that was with a PCP rather than a Springer? And even then I'm dubious.

[smack]

JonRB said:

100m? Seriously?

I'm guessing that was with a PCP rather than a Springer? And even then I'm dubious.

You assume it was with an air rifle. It wasn't.

[anonymous-user]

smack said:

You assume it was with an air rifle. It wasn't.

Please share.

I'd need a bazooka from that distance. (the bird would need to die of fright to be edible)

as an aside I go on some very nice shoots, mainly partridge and pheasant, and we bet £10 per gun for the first pigeon. In many ways it ruins the day as it is all we are interested in until the deed is done.

[JonRB]

smack said:

You assume it was with an air rifle. It wasn't.

Ah, OK. That would do the trick. What calibre?

[mattdaniels]

Following the tradition, I've just shot some stuffed salmon, a poached egg and some vegetables.

[Pferdestarke]

Chucklehead said:

....but you're photography is definitely better than mine.

I'm pleased you liked the method. They sure are addictive!

[calibrax]

mattdaniels said:

Following the tradition, I've just shot some stuffed salmon, a poached egg and some vegetables.

Matt, does every meal you make involve a poached egg? I have visions of you in the morning with a bowl of cornflakes topped with a perfectly poached egg...

[mattdaniels]

calibrax said:

Matt, does every meal you make involve a poached egg? I have visions of you in the morning with a bowl of cornflakes topped with a perfectly poached egg...

It's branflakes, not cornflakes

Anyway, blame the Atkins diet for the egg consumptionage.

[smack]

JonRB said:

Ah, OK. That would do the trick. What calibre?

Just a 22LR. I doubt there would be any bird left if my 308W or even bigger stuff on my ticket!

[JonRB]

smack said:

Just a 22LR. I doubt there would be any bird left if my 308W or even bigger stuff on my ticket!

[smack]

Well I don't own a 50 Cal, but a few friends do in the UK (legally) and the US. And I have shot one of those M82's in the photo - they make a big mess of anything you hit!!!

Actually, they are pretty unpleasent to shoot.

[Gandahar]

Real men use a Moulinex to make their dinner, not some rifle a rabbit could easily dodge.

I've been making a couple of suppers this week, really cheap and all out of a can or a freezer bag from the supermarket.

Aunt Bessie did the york pudding, the tin of steak got some curry powder in the first one, the second one is just really thick made Bisto gravy over southern fries.
Best with left over beer.


They are not clever but they are tasty.







Come midnight after a few beers would you rather than have that or a tiny wood pigeon breast?

Edited by Gandahar on Sunday 24th August 16:49

[6th Gear]

Roast chicken breast with cherry tomatoes, onion, garlic and herbs. Sautéed Spinach in butter with black pepper / brussels sprouts and bacon.

[mattdaniels]

6th Gear said:

Roast chicken breast with cherry tomatoes, onion, garlic and herbs. Sautéed Spinach in butter with black pepper / brussels sprouts and bacon.

Looks delicious, and low carb too, another one to add to my menu. Thanks for the tip.

[DoubleSix]

A rainy day calls for some slow-cooked comfort food a la Mrs DoubleSix:

Honey roast ham hock:





And a soup bubbling away using the ham stock:

[Bit of a Unit]

Pulled lamb shoulder and Mediterranean veg.