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Sunday 15 August 2010

Chinese Pigeon Stew

Having recently been on a Woodland Ways weekend to learn some bushcraft and survival skills, I couldn’t help but want to write about the food aspect. After setting up our shelters, well our bashers (a piece of waterproof material with holes in the corners!) on the first evening, dusk was falling nad we still hadn’t prepared our meal, to be cooked over the open fire in two huge cast iron cooking pots, or Dutch ovens.

So, as the sun set we were introduced to the wood pigeons, shot by the gamekeeper of the farmer’s woodland in which we were sheltering. And our first lesson was how to prepare one of these without using our knife. If you’re squeamish, I suggest you don’t read on, or scroll down the page!

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First it’s a case of twisting off the wings, then pulling off the head. Next push both thumbs down inside the neck, one hand at the front, the other at the back, then push upwards and sort of turn the pigeon inside out. Peel the breast bone away from the skin and then prise the flesh away from the bone. 

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Chop into pieces and season. We then added Five Spice, ginger, onions, olive oil and mushrooms, and stewed over the fire.

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In the woods, (and because the instructors have to be safe rather than sorry,) the pigeon was cooked until very well done and served with rice.

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What more could you want? Home prepared, home cooked, local produce: and when I say local, I mean from the actual wood you’re camping in…perfect!

4 comments:

  1. Here's the recipe from the guys - jsut forgot the beansprouts I think!
    Serves 12:

    Pigeon Stir Fry

    Vegetable oil
    Breasts from 18 pigeon sliced
    3 Onions sliced
    3 inch piece of root ginger finely chopped
    500g mushrooms sliced
    300g beansprouts
    1 small bottle dark soy sauce

    Fry the pigeon in the oil until browned then add the onion and ginger. When the onions are soft add the mushrooms and cook for 5 minutes before adding the soy sauce. When the sauce is reduced stir in the beansprouts and cook for a further minute or 2. Serve with boiled rice.

    ReplyDelete
  2. Superb article! Where did you venture for this woodland treat?!!
    Pictures certainly speak a thousand words....
    Nice one - Sounds like you had fun.

    ReplyDelete
  3. Living in NYC where pigeons are a pest to be avoided and reckoned with, it is
    somewhat of a cultural shock for New Yorkers to know that people eat them. I personally got over
    that shock since I grew up in a country where pigeon stew is a common recipe. Last time I had pigeon stew I enjoyed it, and even challenge people to try it in my blog.

    ReplyDelete
  4. Living in NYC where pigeons are a pest to be avoided and reckoned with, it is
    somewhat of a cultural shock for New Yorkers to know that people eat them. I personally got over that shock since I grew up in a country where pigeon stew is a common recipe. Last time I had pigeon stew I enjoyed it, and even challenge people to try it in my blog. http://sandeep.journalism.cuny.edu/2010/09/17/pigeons-a-pest-or-delicacy/

    ReplyDelete

Hi,
Would love to hear your thoughts and ideas!
Merlotti x

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