Pigeon Port & Stilton

[White Fox]

Take 8 pigeon breast and cube in to 1" pieces (Quarters)

Place in a bowl and add a cup of Ruby Port, two cloves of garlic, a bay leaf, 4 black pepper corns and a spoon of clover honey.

Let this marinate for at least 12 hours, 24 if possble.

Remove the pigeon piece and using bamboo kebab sticks thread on and finish with a twist of fresh black pepper.

Grill under a hot grill or BBQ. (10 minute Max) don't Cremate


While cooking, cook down the marinade (reduce) until sticky, you may have to add a little more honey!!!

If you like it spicy add a few chiily flakes at this stage.


After 8-10 minutes under the grill remove the pigeon and leave to rest on the side for 10 minutes

Place on a serving dish and crumble over some stilton and grill under a hot grill for 1 minute Max.

Serve on a bed of fresh salad and drizzle with the reduced marinade!!



FANTASTIC......Oh I forgot to add one bottle of red wine to wash it down.

People don't believe you when you tell them its Pigeon.

[Stattler]

Sounds superb. I'll try that after I've taken the gun for a walk next time.
Good timing cos my wife says she's sick of our standard fried or roast pigeon breasts.
S

[Marc Lurie]

OK, here's my story...

I saw White Fox's recipe, and thought it sounded really fantastic. I thought: "Cool, what a nice dish to surprise my girlfriend with. She likes game bird, and she LOVES stilton and port".

The problems:
1) I can't get hold of pigeon easily. I live in Johannesburg and don't get to go hunting often, and it's the middle of winter. The solution: Ostrich meat is readilly available. It's as rich as beef, but a bit gamey. I figured some cubed ostrich fillet would make a decent pigeon replacement.

2) I went to a specialist chees shop to get some stilton. At the equivalent of about GBP10 for a small piece of cheese, I wasn't going to use real stilton. The solution: I bought a good sized piece of locally-made mature blue cheese which is similar.

3) Where am I going to get clover honey in Johannesburg? The solution: I used wild veld blossom honey. It's naturally a bit smokey with an earthy flavour.

4) The recipe says marinate for 24 hours. No problem... Due to a death in the family we haven't been able to cook it yet. It's been marinating for 4 days now, and we'll cook it tonight.

Tommorrow I will post a critique on Marc's Ostrich Port and Blue variation for anyone who's interested. If there's no posting tommorrow, it probably means that I've poisoned the two of us... :ill:

Regards,

Marc - Johannesburg

[Marc Lurie]

Well, we're still alive...

Everyone at work is complaining about my garlic breath, but I don't care. They smoke every day, and I complain about that. :bigun2:

The experiment was not entirely successful. I think that ostrich was a good choice, but was marinaded for far too long. The cheese was a big hit, and I'll be using it in the future, perhaps on giant black mushrooms on the barbecue, or with roasted jalapeno chillies.

MMM, getting hungry just thinking about it...

Regards,

Marc

[White Fox]

Well done Hakuna, glad you liked it :):)

[ratmanrover]

Sounds a good one to me will try it..
I have a speciallity of airgunning a woodie in the garden picking out the breasts slicing them in half and put em on the foreman for approx 3 minutes. Spot on...

[ken110]

oooh! sounds great!! there's loads of pigeons round here but they tend to be the manky type with legs and eye's missing :(