Pigeon post….


A pigeon post....

Lightest of lunches today… and simple… and succulent too. Pigeon breasts seared lightly in a hot pan, served on a thick slice of lightly pan fried black pudding, served with assorted salad leaves, slices of red and yellow peppers, raw red onion rings and cherry tomatoes with a balsamic glaze. The pigeon breasts were tossed in 2 tsp of olive oil and some seasoning and a little fresh thyme and left for about half an hour before pan frying – they took about 6 minutes to cook, moving them round the pan – leaving them just pink inside.

What else is there to say…it was scrumptious and satisfying and whenever I eat pigeon…time just flies!


13 thoughts on “Pigeon post….

  1. Hi Keith, love this food. Once felt very smug indeed when serving up a green salad with seared breasts that had been marinated in olive oil, onion, bay, lemon and cumin and a guest asks, “from where do your pigeons come from?” I point to the sky… I had shot them myself! Keep up the good work!


  2. Reading your recipes and essays Keith evokes so many pleasant memories, regardless of the transatlantic differences of region. Coming from a family of hunters, we were lucky , when returning home to visit my parents, my mother would serve partridge floating in cream with sage biscuits. This was such a miracle of a dish that now she is gone, still impacts our collective memories, and we smile just to speak of it , less eat it. Your family is lucky.


    • That is a lovely story, Bonnie. But that is what food is about – bringing people together – family, friends – and it can reach out across the miles, across barriers and, in our case, across the oceans. So much of what we are, what we recall, what we treasure, revolves around memories invoked by food. x


  3. We don’t really eat pigeon in North America, but it’s mostly called squab instead of pigeon if it is at all consumed. I must say I was careful to avoid it when we were in Morocco as I think the French really love pigeon and therefore is quite prominent on the Moroccan menus. Jury is still out if if I am even up to trying it. It sure sounds like I’m not an adventurous eater, but I am — I totally enjoy a number of raw things as well as the out of the ordinary innards, but pigeon is definitely the rat of the skies and I’d find that difficult to stomach.


  4. I’ve never eaten pigeon but the description sounds delicious. I love your new photo and I watched you experimental video too. You’re way ahead of me. I’ve never tried to make one. Have a wonderful weekend!


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