Posted on 12/08/2008 3:28:29 AM PST by Daffynition
Pigeons were such a regular source of winter protein in Mrs Beeton’s time that she gives details in her famous Book of Household Management of the 12 best types to eat. For a tender young bird, rub well with butter and either roast whole or split open down the back and broil (grill) — then baste often. Tough old birds went into a pie.
For Beeton (1836-1865), pigeons were mostly reared in dovecots. Today, most pigeons are wild woodpigeons, shot as a small game bird. They make good eating, their powerful breast muscles providing the most meaty part.
It’s tempting to fillet this out for a stir-fry and put the remainder of the carcass into a gamey stock pot. But hang on, says Mark Hix, in British Seasonal Food, why not avoid the big bird Christmas hassle and make your roast of small game birds?
They take less than half an hour and it’s more fun discovering the different flavours, making the whole process into a bit of a ceremony, accompanied by bread sauce and game chips (crisps).
[snip]
(Excerpt) Read more at timesonline.co.uk ...
I suppose if you have a Tetnaus shot handy, and lots of pesonal fortification, you could eat a pigeon. If you catch one of these birds in Sescatuan, it might be ok to eat, if your near a major metro area, You’d be retarded to think it’s ok to eat one of these “rats with wings”.
But hey I’m not a doctor, go for it.
WOW! That is the size of a turkey! LOL.
Are pigeons Kosher?
Especially when they are all stuffed together inside a big ole turkey. Yummmmm
I guess it’s better than Sweet-Potato-Possum Casserole.
The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the early 19th century (originally called a Rôti Sans Pareil, or "Roast without equal") - a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an Ortolan Bunting and a Garden Warbler. The final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. This dish probably could not be legally recreated in the modern era as many of the listed birds are now protected species.
That picture was shot in Europe. Notice the Blue Tit (no giggles, please!) next to that enormous pigeon. Judging from it’s extra-large size and bloated demeanor, it may be a Soviet-era bird. Might be good eatin’, though.
Eat a winged rat for Christmas? No thank you, we’re not Zimbabwe ... yet.
Is that bird even capable of lifting off??
Pigeons are eaten throughout the world, in some countries being a delicacy, but thay are the "street" pigeons you see in the US, they're raised in coops and cages.
They are not the "street" pigeons you see in the US
If you have had Squab you have had pigeon!
we used to shoot the birds off the cotton gin water tower in the late 70’s, our neighbor would grill em up for us- good eats!
homemade rice pudding for dessert.
My husband remembers getting squab from the silos on his great-grandpa’s farm so he could have them for breakfast. YUCK!
We smoked a duck and a deer ham for Thanksgiving. I love that! More like a traditional meal IMO.
Uh...so his great-grandfather could eat them by the way...my husband was just a kid and thought it was pretty nasty to eat thost things. Great-grandpa also liked hog brains. He lived to be 99 yrs old!
Why not seagulls?
European Collared Dove
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