Wild Pigeon Meat is a great source of satisfying
protein, which helps your body repair cells and make new ones. One breast per
person is enough for a starter, and two make a reasonable main course.
Wild
Pigeon meat is delicious and a rich source of beneficial minerals, particularly
iron. This crucial mineral is essential for energy production and a robust
immune system. We take great care in our preparation, but to ensure your
safety, please chew gingerly at first: occasionally, a tiny pellet of lead shot
may be buried in the meat.
Wild Pigeon Meat is deep red and has a great depth
of flavor too. It's wonderful to serve with sauce or in pies and has a rich
taste that's great on a cold winter's day. As with many wild species, pigeons
should be eaten pink to enjoy the fullest flavor.
But fear not; you don't need to be a culinary expert to prepare Wild Pigeon. With
a quick sear (just a minute on each side) and a brief rest, you'll have a soft,
succulent boned breast with the fine grain of a prime steak. Thanks to the
diverse diet of our wild pigeons (seeds, acorns, buds, berries, green crops),
it boasts a complex, earthy, woodland taste.
The legs,
cooked for 2-3 hours at a low temperature under a layer of olive oil or duck
fat, make a deeply flavorsome confit that falls obligingly off the bone. The
boned carcass, of course, makes fantastic stock.
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