How To Pluck,Gut And Roast A Pigeon.
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- Опубліковано 1 лип 2024
- First I pluck the pigeon,gut it and then cook the pigeon.The pigeon is roasted whole and served on a bed of celeriac mash with a port sauce.The whole process shown,filmed upclose and in HD. The best way to achieve perfect pink and tender pigeon,many thanks.
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A friend of mine said pigeons are nasty... I said “ Let’s see what Scott Rea has to say about it...” and now we raise pigeons and quail instead of chickens 😎 Thank you Scott!
I tried this in NY City.... now i have a week to live.
Hahaha
Hhhhhhhhhhhhh
Week to leave....... best sence of homer @ all time
@@fadumo5598 ...............w...........what?
@@fadumo5598 homer?
Yeah Homer simpsoy
You're a brave man. I've plucked a lot of pigeons, but I'd never do one in the kitchen. I sneezed once doing that and was picking up down feathers for the next week. :-)
up down?
@@A_Maus_in_Da_Haus Down feathers are the fluffy underfeathers of a bird and not the harder outer ones. They're the feathers that help trap air to keep a bird warm . They're the feathers that historically have been used from geese, eider ducks and other birds to stuff winter jackets, pillows, etc.
just pour some hot water onto it and the feathers wont fly and come out easier
@@Zyczu55 dont need to do with pigeon, feathers come out so easy without the skin tearing. Pull them against the way they are growing.
Yeah we never plucked chicken or pigeons in the kitchen. It's not healthy n it's a nasty thing to do.
this looks dystopianly inedible
Didn’t expect to see you here. When’s the next upload?
These videos are the best, no one shows the nitty gritty with cooking, nor do a lot of channels show how to process game and unusual meats like you do.
Thank you very much for this awesome recipe. I used your technique to make Christmas dinner with band tailed pigeons. Came out fantastic!!!
I love this channel if more people ate like this the world would be a better place.
if everyone did this we'd have nothing to eat on the planet cause everyone would've hunted it
Vinnie Mcloughlin yeah it's one thing to eat meat hell I do but if every single person ate like this we would have absolutely nothing. As it is we are loosing species left and right
Very true you go places like Italy there's not much wildlife left because locals have eaten it all haha that said I'm sure Britain could lose a pigeon or too
But wouldn't that be the same as the *Flying rats* as stated in some of these comments lol that we find in local cities hehe.
Eat good , be happy
Hi Scott thanks for the tutorial . Just about to pluck my first pigeon
Great videos Scott! As a person with a desire to get into small game hunting, I appreciate learning how to prepare meat and poultry fresh. I feel this is an excellent alternative for those who eat meat but wish to consider more ethical options than going to the grocer. Subscribed :-) Next step, getting a bow!
Great, no nonsense video. Thanks!
I do trust you Scott, you have far more experience with wild game that I do.
And here I thought my adding celeriac to the mash was a "secret ingredient"! I also add the butter and cream...and grate a small bit of nutmeg into the mix. If it ain't there, then "somethin's missin'"...BUT, if you taste nutmeg, you've gone way overboard.
GREAT video (as usual).
Scott, thank you - I have posted your pig butchering and this one on my facebook page - hope it helps you as I really like the way you teach us to do it right
Perfect, you cook like the real man! !!!!!
Hi Scott, as always, I really loved your video. I've noticed on different video's where you mention that "life is too short to pluck game birds", and simply skin them. I have kept chickens in the past, and discovered when it's time to eat one, I pluck the hens after first dipping them in 160 degree for about 30 seconds. The feathers practically fall of the birds, and because they are wet, they don't go flying all around the kitchen (though honestly, I pluck mine outside).
Just a thought for you to consider. I personally love the skin on game foul, s that's how I would do it.
Cheers,
Mike
Cheers Mike I have done a wet plucking pheasant video all ready mate, a great method look for it on my channel page . cheers
Michael Dumais i
I like your method. My neighbor raises chickens for meat and eggs. He dips them in 160 degree water.
Always enjoy your videos. As a keen shooting man but slightly ropey cook, i find them incredibly useful. Keep up the good work :)
Just watched this on my TV firestick, very good,, will give it a go.
I love the way you cook have been watching your post's Thank you so much for the information ! Keep up the Great work !!
Roast pigeon? COOL and simple enough for any one to do, thumbs up Scott!
Thabnks joe,much appreciated mate,cheers.Scott
Fantastic! I wanted a brush up for the impending doom of pigeons that won't stay away from my house. Looks like a proper english meal of old times. Im subscribed!
Haters press dislike while eating chicken.
Awesome!. Just moved to the uk an this is one thing il be trying. Thanks
chop R no this is weird nobody does this
@@okay_fiz0738 yet it isn't weird to eat chicken or pig?
Awesome recipe thank you!!!
Brilliant tips there. Thanks for sharing. If I was being picky I would say the plate needed a bit of green to make it more appealing when served, maybe sprouts or a bit of cabbage but the pigeon looked gorgeous. Many thanks.
Thanks Aaron,and your right mate some braised cabbage or quick sauted sprouts would of been great,thanks for the idea mate.Cheers.Scott
You're awesome man, I'm definitely using some of these recipes this hunting season... You should team up with Steve Rinella and go on his show
brilliant vid , love it my recipe for next trip out on the pigeon, great stuff keep it up .
We just had a celeriac. How cheap, and so much food! Good cooked or shredded for a lovely cold remoulade salad. I've done a proper pigeon recipe and that is one fowl I am not nuts about, but now I know how to prep. James Beard said beware not to overcook some birds -- he liked them pink if possible. I'm about to serve your Savoy cabbage hen pheasant recipe -- I followed it exactly. It does smell amazing. Success is predicted! I find with mashes such as potatoes, a pinch of ground nutmeg boosts. Not so much it's noticeable. Egad this looks SUPERB. Uprated, shared.
Hi cc,love the celeriac,ive made remoulade and it rocks,and works with everything,let me know how your savoy cabbage dish went,and, the great james beard is spot on keep the pigeon pink baby,thanks for your support and input,all the best.Scott
Scott Rea I thought the Savoy cabbage pheasant was SUPERB. The spouse like the cabbage just fine, but not the bird. Dang I had a little today and I swear those last morsels tasted better reheated!! There is still extra cabbage and it's gone (a bit) into a homemade soup he asked for for when he gets back from second shift tonight (clear boullion thing). I am so looking forward to doing those two cock pheasants. I hope freezing them didn't damage them too much. They are well-wrapped. It's a kind of science project. Funny, it turned out to be quite a frugal dish!
Never before.....have I EVER wanted to eat a pigeon so bad!!! That looked scrumptious!!!
Beautifully done that is!
You are a kitchen genius.
Thanks bud. Another good video.
Thanks for posting this! I bought a couple squab for cheap and when I got home I saw the “uneviscerated” label. They plucked it, but the guts are up to me.
Great video, will try this very soon!
The look amazing 😃
Beautiful. Dove, duck, pigeon, any foul really, RARE!!!!
Thanks Scott - my son and I just prepared our first wild pigeon. A very helpful video.
*WARNING*
Do NOT watch this if you hungry...
@The Lawn Kid I'd stay away from those birds with throwing knives if I were you. Their aim is deadly!
I'm about ready to sue Scott, for the price of the seven (after seeing this video, eight!) keyboards he has caused me to destroy by inducing uncontrollable drooling...!!! ;D
Great video thanks
Brilliant u are such a fantastic chef and hunter wish u many subs!
There's a flock on that like to roost on the roof of my new home I bought thinking of setting some snap traps for them. free meat and no more of that wooing noise in the mornings. its win win. :)
excellent video will give this a go
I shot a Wood Pigeon in my garden with my Catapult. I only cooked the breasts and did them nice and pink like you suggest and Wow! They are fantastic! I'm upping the anti this year and using an air rifle so I can bag more but they are super cautious! Great video Scott, loved it.
Good video and great to know how to process pidgeon. I think I'de have to roast it low and slow. I cant see myself eating rare bird.
Hi bebe,thanks for the comment,slow and low would not work unfortuanately for these little beauties,trust me i know,like rubber,many thanks.Scott
Never tried Pigeon but i will have to give it a miss to pink for me but love the video
luving the channel,learning loads,and gaining confidence to try stuff ive never tried,can i ask when its shot do you have to pick out the pellets etc??or do they not go in,i dont no so thaught better ask
I tend to aim for the head so it doesnt matter because you will just end up taking it off
My grandfather was from Germany. He had pigeons. He knew all his pigeons. If one flew in the coup it would be soup that night. He would have squab when the breeding started.
Was given a brace. Spot on. Cheers.
Scott - You definitely are a rock star mate - was wondering where that pre-measured portion of port was going to go!
Fuck the dislikes this is only for grown men. Major props for eating pigeon people eat chicken all day I dont see the difference.
Brilliant video
Thnx for sharing 👑
Waiting for a pigeon to come along right now haha
This is the best vid ever pls don't delet ur channel I love it so much and every else i and all the people will be real sad.
Thanks May that means alot,many thanks.Scott
I like how he’s wearing a watch and is still plucking the pigeon
Bravo mate.
Proud to be British
I have had pigeon many times. From the country, you couldn't get me to eat a flying city rat!
Blue Rock Pigeon is what is most common in the central US and Mexico. They are a very tasty bird!
The biggest problem I had with this video is the fact that "these pigeons were shot yesterday"! REALLY???? I have NEVER let ANY game animal I have shot sit for more than an hour without cleaning it! That is the reason wild game takes on a "gamey" taste that most people despise! Field cleaned within an hour and it has a whole different taste than something left with its guts in to start decomposing! I ran the lodge at a hunting camp that hunted White Wing Dove and Blue Rock Pigeon. And yes, med rare is the best way to cook it, yet another reason to field dress and cool as quickly as possible! Any red meat bird is safe to cook med rare, Dove, Pigeon, Duck, Pheasant, any of them.
Support from Canada!
Really well done. Thanks. I can tell you know what you're doing by letting the bird cool a little under foil instead of straight to the table.
Wow that loooked some tasty!
So useful thanks man
Wow very NICE , looked great 😎👀👀👀
Nice video. Have been thinking about shooting some pigeons outside with a slingshot that feed on a bird platform that I feed all the birds from. Using them as a source of free meat and wanted to know how to gut and prepare them. Found this video very informative. Many thanks
I just got a few wood pigeons from a hunting session. I now know what to do.
(And with the port) Thanks.
looks delicious
Kereru pigeon is native to New Zealand and is quite large. Feeds on berries of the pūriri and koromiko, both native to New Zealand. They were harvested in the berry season when their excessive eating made them overly fat. They are boiled in water and preserved in their own fat. A great delicacy to this day. The feathers were used for adornment cloaks and highly prized. They were plucked and cooked whole, from head to toe and no gutting. Grey in appearance when cooked. Everything was eaten except the bones.
You shot my Speckled Jim!!!!!!!!!!!! Arggggghhhhhhh. GUILTY! Get the firing Squad.
Wonderful done. . . .
Nice one 😉🍀👍
thank you man . thank you pigeon
Some people are too sensitive, getting upset over a PIGEON?!
Very good job
Nice watch Scott
Really cool video 🤙 🎸
Moved to Saskatchewan, Canada from UK a few years ago and just got myself a shotgun. Plenty of pigeons around here sitting on top of grain bins and in old farmhouses/barns, but nobody hunts or eats them. I'll be going out this weekend to try and bag a few. Might try this recipe, or Keith Floyd had a recipe for pigeons with green peas which I have always wanted to try also. Cheers.
a favorite duck and squab recipe. chop about 10 sweet onions, place in a heavy dutch oven, cook slowly over medium heat until the onions start to get very brown, add the duck or squab, continue to stew, adding water as needed to prevent burning of the onions, add Worcestershire sauce, rosemary and or thyme, black pepper, cook until duck or squab is fork tender and onions are black like in a french onions soup, server over rice.... wonderful
what temperature did you put the oven on to roast the pigeons. BTW I loved this vid
Miles Eyre 425 F
I'm surprised most people don't each pigeon. It's delicious and they're so common. Also free range.
Ian issue is I think people get city pidgeons and wild ones confused. To be fair I didn't realize you can eat them because the ones here in NYC are basically rats
What temp did you roast them at?
fully cooked Tender Pigeon can be had using a pressure cooker .
Parsnips instead of celeriac? I LOVE parsnips!
cheers good job :)
Just a quick note . the juice from under the resting birds . my self I would add to the glaze . nice cookup cheers
What temp did you put the birds in
Very nice 👌
As a bird enthusiast with several pet birds, this is a bit hard to watch... but as an avid carnivore I'm fascinated... I don't know if I'd be able to do this irl, at least not without some desensitization, but I'd like to learn to.
Kind of the position I'm in. I want to raise pigeons but it doesn't make sense to do that if I'm not going to fully utilize the pigeons. I also want to do this to force myself either to stop consuming meat or come to grips with what must happen if I do choose to eat it. It's all too easy to get comfortable with some worker in some unknown slaughterhouse killing stuff for me.
The first and only pigeon I've killed was eating acorns too.
ah yes, the algorythm...
That looks a fantastic dish, and from nowt but rats with wings.
Good man
Thanks mate
Brilliant - more food of the Gods and this is another "must try" dish for the weekend!!
Rock on Scott old chap.
Cheers
Paul
Cheers paul,let me know how it goes dude,cheers.Scott
+Scott Rea I'm going to try and shoot some of the pigeons that are a nuisance for the farmer I pack potatoes for, I get the impression that their current diets are 90% corn (from the nearby grain silos). Do you know whether they would taste better or worse because of that? I think that with the exception of European collared doves, pigeons in the US don't really ever live in the woods and eat acorns. Great work, I love your channel, I just made some head cheese this night before thanksgiving day and it's roughly modeled around your recipe.
Were did you get the bowl been looking for one with a wide rim for years.
I'm fairly new to bird hunting in general, especially pigeons. I've cooked a few dove and pigeon on my bbq pit, and so far, so good. But is anyone else concerned about worms, parasites, etc. Does the cooking kill all that? Thanks for your input to all who respond. 🙏🏼
Do you have any advice on how to cook pigeon in a slow cooker?
This is one awesome video! Thank you for this, Looks very good.,What did you shoot him with? I hit the like button and subscribed.
Woow Pato Frito wit glass of beer 🍺
do you scald it first like you would a chicken or a turkey?
Scott, I’ve got an idea of pear, beech seeds and pigeon in my head. But I have no idea how to put it together or concoct a dish. Any ideas? Possible future video?
Air gun shot pigeons have far less damage to them.
Definitely. .. I often in my line of work shoot wood pigeons. . And this video was a great help to prepare. ..