It was not pleasant at the beginning - the pigeon had been in the fridge, it was cold to the touch, the primary feathers had to come out one at a time, they each needed a bit of a tug to come loose, the smaller ones were much easier to pull out and could be done in small clumps, but the problem was the delicate skin could come out along with it too, which was what happened. I ripped part of the skin off.
Very glad when it was all over. I probably will not be cleaning it again soon but I will definitely be eating it.
Pigeon meat is a bit of a mix for me. It's very tender, has a slight powdery texture like liver does, light and not gamey at all. It tastes somewhere in between very good duck and lamb. Could not get enough.
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| Salt and pepper seasoning. Oven roasted at 190C for 8 minutes. |
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| We used only the breast fillets. The rest of the bird went into the stock pot. |
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| Pigeon breasts with a mix of warm puy lentils, broad beans, peas, sugar beets, salad leaves, blackberry vinegar dressing. |
