Primitive Technology, useful info |
Primitive Technology, useful info |
Apr 5 2011, 12:12 AM
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#16
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Master Mucker Group: Members Posts: 1,439 Joined: 22-February 04 Member No.: 98 |
Stuffed Pigeon W/wild rice and herbs
Serves 2 * 2 pigeons, whole and plucked * 3 cups game bird or chicken stock * 1 cup bulgur wheat * Kosher salt * 1 minced onion * 1/2 cup chopped walnuts * 2 tablespoons butter or oil * 1/2 cup chopped mint * 1 teaspoon cinnamon * 1/2 teaspoon allspice * 1 teaspoon ground cardamom * 2 celery sticks * Juice of a lemon 1. Brine your pigeons in the salt solution I refer to above for 6-12 hours in the fridge. 2. Bring the chicken stock to a simmer in a pot, then add the cinnamon, about 1 teaspoon of salt and the allspice. Add the bulgur, cover and simmer gently for 15 minutes, or until the wheat absorbs the liquid. 3. Meanwhile, heat the oil in a pan over medium-high heat and fry the onions and walnuts, stirring often, until they begin to color. Turn off the heat. 4. Preheat the oven to 350 degrees. 5. When the bulgur is done, add it to the onion-walnut mixture and stir to combine. Let it cool for 5-10 minutes, stirring occasionally to release the heat. When it is cool, add the mint and a little lemon juice and mix well. 6. Stuff each bird with some of the mixture, but not too much, as it will expand a bit. Leave the remaining bulgur in the pan. 7. In another, oven-proof pan (cast iron is ideal), lay the pigeons breast side down. Use the celery sticks as props to keep them in place. Roast this way for 25 minutes. 8. Turn the birds over and roast for another 10 minutes, then turn the heat to 500 degrees and roast for a final 10 minutes — this is to brown and crisp the breast meat. 9. Remove and let the pigeons rest for 5-10 minutes. Heat up the bulgur mixture in the pan over low heat. 10. Serve the pigeons on a bed of bulgur, top with a little lemon juice and some fleur de sel, if you have any. -------------------- Today's socio-political climate is rock solid proof that Adam and Eve weren't prospectors.
If they were they'd have eaten the snake instead of the apple and we'd still be in heaven.... |
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Apr 18 2011, 08:43 AM
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#17
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Master Mucker! Group: Admin Posts: 7,196 Joined: 7-October 03 From: Colorado Member No.: 4 |
My grandaddy use to tell us grandkids how he use to eat squirrels and pigeons.
Funds are tight as a fleas butt right now....but...Thanks anyway Coalbunny, Im full as a tick. -------------------- Education is the key to the future,
and participation opens the door to opportunity. Discover your prospecting independence & success! ColoradoProspector.com Owner/Webmaster Core team member ♥ |
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Oct 24 2014, 12:36 PM
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#18
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Rock Bar! Group: Members Posts: 875 Joined: 25-July 14 From: Westminster, CO Member No.: 117,949 |
This site has some cool info on using materials off our land to get done what we need to do. www.PrimitiveWays.com You have to check out the Early Technology & Traditional Skills and the Fire Making & Primitive Cooking links. Great link; reminds me of my FireFox books at home, but easier to access and find things. -------------------- Lifetime Member
opera non verba "All courses of action are risky, so prudence is not in avoiding danger (it's impossible), but calculating risk and acting decisively. Make mistakes of ambition and not mistakes of sloth. Develop the strength to do bold things, not the strength to suffer." ~Niccolò Machiavelli Ref Code: EM448 |
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Oct 24 2014, 04:47 PM
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#19
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Master Mucker! Group: Members Posts: 1,301 Joined: 17-February 12 From: Central CO Member No.: 41,357 |
I need to start honin' my skills in this area.....
-------------------- Caveman
Aulus Livius Maximus World Traveler, 7 Continent Walker LEVEL 3 LIFETIME MEMBER Referral Code: SE2104 |
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Oct 24 2014, 06:16 PM
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#20
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Master Mucker! Group: Members Posts: 1,282 Joined: 13-January 14 From: Lakewood, Colorado Member No.: 116,305 |
Could that pigeon recipe be used for mourning or Eurasian dove?
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Oct 24 2014, 10:41 PM
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#21
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Rock Bar! Group: Members Posts: 637 Joined: 5-April 11 From: All of Colorado Member No.: 15,615 |
Here is my favorite way to prepare Dove;
- place the dove breast in a Pyrex Deep dish. - Lay several strips of Bacon a crossed the Breast. - Add a layer of sliced pineapple on top. - Place in oven on low and slow cook the meat for several hours. Absolutely delicious. Eurasian dove are a little tougher but still doable. Also most people don't know they are an invasive species and there is no limit to these birds and can be hunted all year long. Woody -------------------- Proud CP Lifetime Member
(currently working hard in the procurement department) |
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Oct 24 2014, 10:54 PM
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#22
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Rock Bar! Group: Members Posts: 730 Joined: 6-July 14 From: Grant, CO Member No.: 117,890 |
Here is my favorite way to prepare Dove; - place the dove breast in a Pyrex Deep dish. - Lay several strips of Bacon a crossed the Breast. - Add a layer of sliced pineapple on top. - Place in oven on low and slow cook the meat for several hours. Absolutely delicious. Eurasian dove are a little tougher but still doable. Also most people don't know they are an invasive species and there is no limit to these birds and can be hunted all year long. Woody The bacon is what got me - you've been taking cooking advice from Crusty, I suspect. -------------------- - You Rock! (Literally)
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Oct 25 2014, 06:33 AM
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#23
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Master Mucker! Group: Members Posts: 1,282 Joined: 13-January 14 From: Lakewood, Colorado Member No.: 116,305 |
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Oct 27 2014, 06:20 AM
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#24
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Shovel Buster! Group: Members Posts: 91 Joined: 30-July 13 From: Elbert, CO Member No.: 91,383 |
BACON CAKE!!!!!!! Seriously, that looked AMAZING!!!!! I think I went into a primitive, primal coma when he posted pictures of those puppies cooking on FB! mmm... Bacon. -------------------- --Chris
01101100 01100101 01110100 01110011 00100000 01100111 01101111 00100000 01101101 01101001 01101110 01101001 01101110 01100111 00100001 00100001 |
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Nov 24 2014, 10:32 PM
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#25
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Rock Bar! Group: Members Posts: 898 Joined: 9-January 14 From: Denver, CO Member No.: 116,265 |
That dove dish sounds good Woody. I will have to try that next season. They best way we have came up with to cook dove is to marinade them in zesty italian salad dressing for 24hrs+ . Fire up the grill and put them 4 at a time into aluminum foil and wrap them so they can be flipped, breastbone down, meat up. Get it sizzlin for 10+ min then flip over foil for 5-10 min. I have also done this on a campfire. The salad dressing seems to keep the moisture in better and compliment the flavor more than any other marinade I have tried. I have had mixed luck with dove in the oven but how can you go wrong with bacon and pineapple? Thanks!
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Jan 19 2015, 10:17 AM
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#26
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Master Mucker! Group: Admin Posts: 7,196 Joined: 7-October 03 From: Colorado Member No.: 4 |
If you all are interested in primitive edibles........check this topic out I started a ways back.
-------------------- Education is the key to the future,
and participation opens the door to opportunity. Discover your prospecting independence & success! ColoradoProspector.com Owner/Webmaster Core team member ♥ |
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