It seems that, to a lot of people nowadays, pigeon is a weird thing to eat. I certainly got a very funny look when MJ enquired about what I’d be cooking yesterday. But during Victorian times and before, this meat was very popular. It has a very intense game flavour and I would even say that it tastes a little bit like liver.
Perhaps this would be a way to introduce squeamish people to that kind of flavour without them being freaked out by eating organs!
Since the flavour of this meat is so gamey, when I decided to make a risotto with it I wanted other strong flavours too. I decided I’d have meaty porcini mushrooms, bacon, rosemary and a fruity Italian red wine.
Actually, the wine wasn’t Italian in the end. It was on the Italian shelf of Tesco’s wine section and half price so I picked it up without paying much attention to it. Yes, I know, I’m a cheapskate student. I was rather suprised when I got home and found the wine was actually French. Luckily it still was quite fruity, so it turned out to be perfectly good for the risotto.
Pigeon is one of those meats that tend to dry out quickly and so I cooked it by briefly searing thin slices of breast. Then I kept it warm, away from the hob, whilst I made the risotto and stirred the meat back in at the end.
It tasted delicious but the sad thing about this meal is that I can’t see how to present it well.
Cooked pigeon is kind of a grey-purple colour and the wine made the risotto a reddish brown. ot really an attractive colour combination. It’s a shame as the flavours in this dish are fantastic. Hmm… you can’t really see the pigeon in that picture so I better post this one too.
So, now you can see it is a very dark meat- darker in fact than that photo really lets on.
Despite the fact that it is in good supply and not that popular, pigeon is still very expensive! Each pigeon breast costs £1 and I think you’d need three to feed an average person. Damn me for being addicted to Borough Market.
Here is the Wood Pigeon and Red Wine Risotto with Porcini Mushrooms and Bacon recipe.
It seems that, to a lot of people nowadays, pigeon is a weird thing to eat. I certainly got a very funny look when MJ enquired about what I’d be cooking yesterday. But during Victorian times and before, this meat was very popular. It has a very intense game flavour and I would even say that it tastes a little bit like liver.
Perhaps this would be a way to introduce squeamish people to that kind of flavour without them being freaked out by eating organs!
Since the flavour of this meat is so gamey, when I decided to make a risotto with it I wanted other strong flavours too. I decided I’d have meaty porcini mushrooms, bacon, rosemary and a fruity Italian red wine.
Actually, the wine wasn’t Italian in the end. It was on the Italian shelf of Tesco’s wine section and half price so I picked it up without paying much attention to it. Yes, I know, I’m a cheapskate student. I was rather suprised when I got home and found the wine was actually French. Luckily it still was quite fruity, so it turned out to be perfectly good for the risotto.
Pigeon is one of those meats that tend to dry out quickly and so I cooked it by briefly searing thin slices of breast. Then I kept it warm, away from the hob, whilst I made the risotto and stirred the meat back in at the end.
It tasted delicious but the sad thing about this meal is that I can’t see how to present it well.
Cooked pigeon is kind of a grey-purple colour and the wine made the risotto a reddish brown. ot really an attractive colour combination. It’s a shame as the flavours in this dish are fantastic. Hmm… you can’t really see the pigeon in that picture so I better post this one too.
So, now you can see it is a very dark meat- darker in fact than that photo really lets on.
Despite the fact that it is in good supply and not that popular, pigeon is still very expensive! Each pigeon breast costs £1 and I think you’d need three to feed an average person. Damn me for being addicted to Borough Market.
Here is the Wood Pigeon and Red Wine Risotto with Porcini Mushrooms and Bacon recipe.
Hmmm!! Here in the states we call that there bird a squab. Thems good eatin. (like my hick talk?)
Seriously though…. I’ve never had squab… and I do know my meat market in town carries it in the specialty freezer….
All you had to say is, “tastes like liver”… and I am all over that!
Comment by Lea — October 16, 2006 @ 4:20 pm
Hehe. I thought you’d like the idea.
Comment by ros — October 17, 2006 @ 2:28 pm
That sounds really good. I’ve never tried pigeon, but I’d definitly try that.
Comment by Julia — October 18, 2006 @ 4:26 pm