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Primitive Technology, useful info
Coalbunny
post Apr 5 2011, 12:12 AM
Post #16


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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.



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Denise
post Apr 18 2011, 08:43 AM
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My grandaddy use to tell us grandkids how he use to eat squirrels and pigeons.

music037.gif Funds are tight as a fleas butt right now....but...Thanks anyway Coalbunny, Im full as a tick. smiley-laughing021.gif


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EMac
post Oct 24 2014, 12:36 PM
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QUOTE (Mrs.CP @ Sep 6 2006, 12:23 PM) *
This site has some cool info on using materials off our land to get done what we need to do. wink.gif

www.PrimitiveWays.com

You have to check out the Early Technology & Traditional Skills and the Fire Making & Primitive Cooking links.
cool.gif

Great link; reminds me of my FireFox books at home, but easier to access and find things.


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Caveman
post Oct 24 2014, 04:47 PM
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I need to start honin' my skills in this area.....


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fenixsmom
post Oct 24 2014, 06:16 PM
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Could that pigeon recipe be used for mourning or Eurasian dove?
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Woody
post Oct 24 2014, 10:41 PM
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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


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NewRockHounder
post Oct 24 2014, 10:54 PM
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QUOTE (Woody @ Oct 24 2014, 11:41 PM) *
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. happy088.gif


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fenixsmom
post Oct 25 2014, 06:33 AM
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QUOTE (NewRockHounder @ Oct 24 2014, 11:54 PM) *
The bacon is what got me - you've been taking cooking advice from Crusty, I suspect. happy088.gif


BACON CAKE!!!!!!!
thumbsupsmileyanim.gif smiley-laughing021.gif smiley-shocked003.gif Seriously, that looked AMAZING!!!!! I think I went into a primitive, primal coma when he posted pictures of those puppies cooking on FB!
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lostnewb
post Oct 27 2014, 06:20 AM
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QUOTE (fenixsmom @ Oct 25 2014, 07:33 AM) *
BACON CAKE!!!!!!!
thumbsupsmileyanim.gif smiley-laughing021.gif smiley-shocked003.gif 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. thumbsupsmileyanim.gif


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MikeS
post Nov 24 2014, 10:32 PM
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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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Denise
post Jan 19 2015, 10:17 AM
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If you all are interested in primitive edibles........check this topic out I started a ways back. giggle.gif


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