According to official data, the genus of pigeons now includes 35 species. The habitat of these birds is very diverse. They can be found in Europe, Asia and Africa. The pigeon was domesticated quite a long time ago, and its meat is considered a healthy dietary product.

Is it possible to get infected from a pigeon?

There are a number of diseases that affect some species of birds. Unfortunately, many of them are airborne. Therefore, a person who has been in contact with a sick bird has a risk of becoming infected.

Such diseases include:

• psittacosis;
• trichomoniasis;
• campylobacteriosis.

Let us describe in more detail the symptoms of each of them:

Important! This bacterium can enter the human body through untreated water or food. The incubation period is 12–72 hours.

There are other types of diseases that can be transmitted from pigeons to people, so it is necessary to be more careful about hygiene.

Is it possible to eat

In modern conditions of development of poultry farming, breeding of pigeons is gaining increasing momentum. By growing them on an industrial scale, it is possible to provide food for a large number of the population.

City pigeons

If the bird is urban, it should under no circumstances be eaten as it may be infected with some disease. This is due to the fact that she could eat carrion and waste, as well as drink contaminated water.

Did you know? The pigeon is capable of flying 900 km per day at a speed of 70 km/h.

wild pigeons

Wild pigeons are less susceptible to this risk. Their meat is a fairly valuable dietary product, but the health of a bird can only be judged by its appearance. Note that its meat is not dangerous to human health in 85% of cases.

How to catch and cook a pigeon: video

Domestic pigeons

But poultry can be eaten. For this purpose, a special meat breed was bred. In addition, there are many culinary recipes for preparing dishes with this ingredient.

Important! The carcass of an ordinary pigeon weighs 200–300 g, while the mass of meat is 600–900 g. The largest individuals can reach a weight of 1200 g.

Usually, young individuals are chosen for consumption because their meat is more tender. In nature, pigeons live, as a rule, 3–5 years, and when bred at home - up to 15 years. In some cases, this period can reach 35 years.

Benefits or harms of pigeon meat for humans

The meat of this bird is considered dietary, since 100 g contains 142 kcal; when cooked, its calorie content reaches 294 kcal per 100 g. By consuming it in moderation, you can avoid obesity problems.

It contains magnesium, potassium, phosphorus, calcium, iron, zinc, copper, as well as vitamins A, B, PP. In addition, it is rich in proteins and fats, and contains 13 grams of each of these components.

It should be noted that pigeon meat can strengthen the immune system, improve the functioning of the gastrointestinal tract and normalize blood pressure, maintain healthy skin, nails and hair. In addition, being dietary, it promotes weight loss, strengthening overall health.

Cooking pigeon

Since pigeon meat has been eaten since ancient civilizations, there are many recipes for its preparation in the modern world. In various countries, it is customary to combine it with berry and fruit sauces, as well as mushrooms and green peas.

Did you know? The world's most expensive pigeon was sold in 1986 for £41,000 thanks to its achievements in postage.

Thus, residents of France, for example, traditionally cook this bird in a marinade. In Moldova it is customary to stuff it with lamb, in Egypt - with millet.

Plucking

Before you start cutting and preparing a pigeon dish, you need to pluck it. This can be done in several ways:

• by dry plucking;
• by scalding.

It should be noted that the dry method is somewhat simpler in its practical implementation, and in the future you can use the resulting feather as a filler for pillows. However, in this case, you should hurry up and pluck the bird immediately after it is killed. The plucking process itself involves plucking feathers one by one so as not to damage the pigeon’s skin. In order to carry out plucking using scalding, you need to take the bird by the nails and, after wetting it in cold water, dip it in boiling water. After 1–2 min. they take it out and pluck it. Note that in this case the pen will no longer be suitable for further use.

Cutting

To cut a bird you will need to perform a number of steps:

1. Take the bird by the wings and rotate them, separating them from the carcass.
2. Remove the sternum from the body.
3. Remove fillets and giblets.

Recipe

Since the pigeon is a small bird, it would be most advisable to make soup from it. This dish is considered not only dietary, but also beneficial for digestion. To prepare it you will need the following ingredients:

• pigeon meat - 200 g,
• onion - 1 pc.,
• carrots - 1 pc.,
• potatoes - 3 pcs.,
• water - 2 l,
• sunflower oil - 2 tbsp. l,
• salt, spices.

So, first you need to fill a container with water and put it on fire. You should also put pigeon meat there, as well as peeled and diced potatoes. In the meantime, you need to prepare the frying. To do this, pour oil into a hot frying pan, then add onions and carrots one by one. After sautéing, you can remove the resulting mass from the heat. When the broth boils, add the frying agent, as well as salt and spices to taste. After 10–15 minutes the dish will be ready.

Video: how to cook pigeons

As a rule, at farmers' markets such birds are sold dressed, they are plucked and the head is removed. When choosing such a bird, you should pay attention to the fact that the color of its skin may have a burgundy or purple tint, and the smell should not be repulsive.

Helpful answer? Yes (3) | No (0) Rating: 3

Trea 2013-07-19 04:33:49

When preparing pigeon kebab, you need to take into account several tricks so that the meat is not tough, one of the tricks is soaking it in kefir (about 2-3 hours, depending on the size of the bird), after which you make any marinade you like and marinate the bird some more at least several hours; if the pigeon is young, then you should not use vinegar in the marinade.

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Iren_kim 2013-06-10 19:46:43

Let's start from the very beginning, you need to hit the pigeon just below the chest, or of course in the head. Then we pluck it, carry out all the operations, wash it, and remove all the feathers. When gutting, pay attention to the bird zombie: if there is grain or wheat in there, then this is great, but if there is blackness in there, then feel free to throw it away! Young pigeons have the best meat; older pigeons have tough meat. Spend it completely, wash it thoroughly, soak it for a day in water so that the meat becomes soft (you can also use kefir), wash it, cut it into slices as you like, take a container so that all the pieces fit in it, add onion there and then pour in mustard, well, not too much, but so that All the pieces are enough and we begin to manually mix and squeeze the meat with our hands, this will speed up the marinating process, close it, leave it until the evening for literally 3-5 hours, put a mesh or skewer on whatever you have and put it on so that nothing sag! The meat will be soft because it has been in kefir for a whole day. Old meat is fried for about 20 minutes, young meat is fried for 10 minutes! Enjoy your meal! Now I’m going to make my own marinade using just chicken! I don't have any pigeons))

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Myaso 2013-07-19 04:11:39

I’ll tell you this: Before cooking, thoroughly gut the pigeons and wash them, soaking them in half and half vinegar with water in the evening. The next day, wash them, chop them, etc. Old pigeons are fried for about twenty to thirty minutes. Young pigeons are fried for about fifteen minutes. By the way, young pigeons don’t even need to be soaked in half-and-half vinegar and water in the evening.

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Lizochka 2013-07-19 04:26:31

I recently became interested in this myself. I remember once my friends let me try pigeon meat - the taste was simply unreal! It is prepared in the same way as other barbecue meats. It is best to marinate it in green tea, constantly squeezing it and letting the meat soak in the tea. Salt, pepper, spices - everything to taste. Keep it like this for a maximum of an hour. And fry it on a skewer, just like a regular shish kebab. Only the meat cooks a little faster.

Helpful answer? Yes (1) | No (4) Rating: -3

DimaDima 2013-06-10 20:04:34

The most delicious ones are fried and stuffed. Clean them, gut them, wash them thoroughly, soaking them in half and half vinegar and water in the evening. The next day, wash, chop, etc. Old pigeons are fried for 20-30 minutes, young ones - 15 minutes. If the pigeons are young, then there is no need to soak them in vinegar. “I soaked it in water for a day so that the meat became soft, then I stuffed it with lard and garlic, fried it in butter, put a piece of butter, a pea of ​​allspice, a piece of onion and a bay leaf into the carcass, put pre-chopped potatoes and put them in the oven for an hour, first on a baking sheet. covered so that the meat does not dry out. The smell is amazing, and the meat is soft and soft." "The dish is prepared in a cauldron over a fire (we use a blowtorch). Pluck the carcasses of pigeons, singe and rinse. Place in a cauldron with water. Bring to a boil. Reduce heat and cook for 1.5 - 2 hours. Periodically removing the foam. About an hour From the moment of cooking for 30 minutes, throw 2-3 whole peeled onions into the cauldron. Peel the potatoes and cut them into large pieces. Do the same with the carrots and bell peppers. Throw in the carrots and potatoes, add salt and pepper to taste. Then cook for another hour. bell pepper and cook for 20-30 minutes. The shurpa is ready to eat immediately. When serving, sprinkle finely chopped green onions, cilantro, dill and parsley on top. In general, among hunters it is believed that there is no identical recipe for shulum. - to prepare with all your heart." Shanson writes: “Today I stewed 3 pigeons with potatoes and vegetables. The meat is gorgeous, soft, odorless. Much better than duck. Somewhat reminiscent of hazel grouse.” And here's how pigeons are prepared in France: Roasted pigeons Gut, wash well and prepare 4 pigeons, sprinkle the inside with salt and black pepper and wrap in thin slices of bacon. Tie with threads, place on a greased baking sheet and fry. Serve with Bechamel sauce, to which add finely chopped boiled mushrooms. Or here’s another: Roasted pigeon The prepared pigeon carcass is cut into 4 parts, placed in a deep pan, poured with milk and left in it for 3 hours. then the meat is removed from the milk, dipped in lezon, breaded in breadcrumbs and fried in olive oil. When serving, the dish is decorated with slices of orange or lemon. Ingredients: olive oil, orange, lemon, pigeon, breadcrumbs, milk, eggs.

Have you tried pigeons? Did you like dishes made from these exotic birds for our table? All over the world, pigeons are considered a delicacy and are served in the best restaurants in the world. Many gourmets who have not yet tried pigeons are wondering, is it worth trying?

Pigeons have been eaten since ancient times. In ancient Rome, pigeons were hunted and served as a delicacy at rich feasts. This meat is quite widely used in Europe; it is customary to eat it in Austria, Italy and France. In Russia this tradition is not widespread. distribution.

What kind of pigeons are good for food? If you think that it is enough to go outside, catch a pigeon, cook and eat it, then you are very mistaken. Ordinary street pigeons are not entirely suitable for consumption. To prepare today's fashionable pigeon dishes, special meat pigeons are used. These pigeons are fed with special food and bred in enclosures. Of course, the taste of the meat of such pigeons will be very different from ordinary ones.

Pigeon meat will be difficult or almost impossible to find in a regular supermarket, but it can be purchased in special stores that sell a variety of game. When buying a pigeon, pay attention to the smell - it should be fresh. The meat itself should be red, and the pigeon should be quite dark.

How to cook pigeon? Pigeon meat is often marinated in red wine, as well as various spices. When cooking pigeon, it is important not to overcook it, otherwise it will be tough. The pigeon meat itself tastes a little sweet, so it is best served with fruits and berries; mushrooms, potatoes and other vegetables are often added to the pigeon. It is best to cook pigeon in the oven or on the grill; in restaurants they often cook pigeon on a spit. It is recommended, of course, to wash down the pigeon dish with red wine.

This is what wild pigeons look like

Anyone who has ever tasted a deliciously cooked wild pigeon will agree with us that the meat of this bird is unusually tasty and tender. And, if you cook it skillfully, then such a culinary masterpiece will give others a gastronomic head start.

Our Culinary pages will tell you how to properly cook wild pigeon, what dishes you can prepare from it, and the characteristics of pigeon meat...

Features of wild pigeons

Before we proceed directly to preparing pigeon meat, let us understand the following: what kind of pigeons are there?. So,

• large wild pigeons, also called wood pigeons or vityutens, are distinguished by ash-gray plumage and a carcass weight of more than 500 grams.
• Medium-sized wild pigeons - they are called clintukhs, can be recognized by the dark color of their plumage, moreover, they are very similar to city pigeons. Their carcass weight is slightly more than 400 grams.
• And, the smallest wild pigeons are turtle doves; 1 carcass of such a hunting trophy weighs approximately 250 grams.

And, although hunting for wild pigeons has been forgotten by many hunters, in fact, their meat is juicy and tasty, and if you compare its taste, especially when boiled, pigeon meat has no equal.

Video about wild pigeons:

Wild pigeon dishes

Well, inspired by our stories about the taste of pigeon meat, you decided to taste it yourself. Your pigeon hunt brought you a good catch, and now you don’t know what to do with it. In fact, you can prepare both first and second courses from pigeon meat, and we will tell you about the specifics of their preparation below.

Wild pigeon noodles

To prepare this dish (4 servings) you will need 4 pigeon carcasses, salt to taste, herbs, and noodles, which we will prepare ourselves from 300 grams of flour, 2 eggs, 2 potatoes, 2 tablespoons of milk and 1 teaspoon of soda.

The dish will turn out especially tasty if you shoot pigeons in the fall - when their meat is fatty.

Cover the pigeon carcasses (previously plucked and scalded with boiling water) with water and cook until tender. When the bird is ready, add herbs and salt to taste to the broth.

Separately, prepare the noodles - knead the dough from the ingredients indicated in the recipe, form 4 balls and place in the refrigerator for 30 minutes. Afterwards, remove the dough from the refrigerator, roll out a thick layer and cut into strips. Cook the noodles as you would regular pasta, in lightly salted water. When the noodles are cooked, drain the water and rinse them under cold running water. Serve the noodles with the poultry in one serving, with the broth on top.

Boiled pigeons with peas

For 4 pigeon carcasses you will need 70 grams of butter, 0.5 liters of water (you can use broth), 1 tablespoon of lemon juice and salt to taste.

Cut the pigeon carcass into portions and place in a saucepan, pour in melted butter, add salt, lemon juice, and broth. Cover with a lid and cook over low heat until the bird is completely cooked. Separately, cook young green peas (you can take canned ones and heat them up). Serve boiled pigeon carcasses, sprinkled with green peas and garnished with herbs.

Wild pigeons with sauce

To prepare such an original dish you will need 4 pigeon carcasses, 70 grams of butter, 50 grams of hard cheese, 1 tablespoon of margarine, salt to taste, and also flour sauce (to prepare it, take 60 grams of flour, 1 liter of broth, 1 tablespoon a spoonful of lemon juice, 50 milliliters of wine, spices to taste and 100 grams of porcini mushrooms).

Fry the pigeon carcasses and divide them into piles, then place them on a baking sheet greased with cold margarine. After this, start preparing the flour sauce. After the sauce is ready, pour it on top of the pigeons, sprinkle with grated cheese, drizzle with melted butter and bake in the oven until golden brown.

Fried wild pigeons

Fried wild pigeons

For those who do not like to spend a lot of time in the kitchen and cook, you can offer to prepare an express dish, the recipe of which will delight you with its simplicity and how appetizing the end result of your efforts will look. Take 4-5 carcasses of wild pigeons, 100 grams of bacon, 200 grams of sunflower oil, 1 tablespoon of vinegar per 1 glass of water...

Soak the pigeon carcasses in water and vinegar the day before, then remove, fill with bacon and fry in a frying pan in oil for 1 hour. Drizzle with sauce, then turn over. Ready fried wild pigeons can be cut into halves and served with a side dish such as salted mushrooms, olives or salad.

Wild pigeons on the grill

Take 2-3 pigeon carcasses, 100 grams of butter, pepper and salt to taste. Prepared (soaked) and washed and salted, grease with butter, both inside and outside. Place them on the grill and fry, brushing with butter if necessary. These pigeons can be served with mushroom sauce.

The dove is a symbol of peace and a common inhabitant of public gardens and parks. Some people prefer not to admire birds, but to eat them fried or in other forms. Although pigeon meat is an unusual product, there are always people who want to try it.

Is it possible to eat pigeons

These birds were eaten several thousand years ago. The meat has a pleasant taste and some people like it more than chicken. But before you try an unusual dish, you need to find out exactly what kind of bird it is made from.

Urban

Pigeons are found in different conditions. They feel good next to a person. There are fans who go out to “kill” pigeons right in the city. They take with them, for example, a pneumatic gun (“air gun”).

Hunting urban pigeons is easy. They are not shy. This activity is often interesting to “snipers” who have a lot of time and little money, for example, schoolchildren. The meat is inexpensive, but eating it is dangerous.

Pigeons carry about 90 types of diseases. Many of them are dangerous to humans: tuberculosis, encephalitis, erysipelas and others. The vast majority of carriers are among pigeons living in the city. They usually feed on waste and carrion. They drink dirty water, poisoned with chemicals.

City pigeons carry microbes of all kinds: viruses, bacteria, fungi. A person can become infected even through the air - the infection enters the body with particles of secretions. When urban pigeons are eaten, the danger increases. It is not advisable to even touch the birds. Fluid from the eyes or beaks of infected individuals is a source of infection. The droppings are also dangerous. Pigeon meat is another source of microbes that survive cooking.

A sick bird can often be identified by its appearance, for example:

• looks sluggish;
• sometimes limps a little;
• eyes water;
• makes suspicious sounds - wheezing, “sneezing”;
• the plumage is damaged - ulcers, bald patches.

A healthy-looking pigeon can also carry the infection.

You can't eat city birds.

Moreover, their meat is worse and tougher than that of their wild relatives. Diet and lifestyle have an impact.

Wild

The other part of pigeons lives in nature. The conditions and food here are healthier than those of urban birds. Although wild pigeons also have various diseases and even epizootics. For example, about 15 years ago in Russia, whole flocks of wild pigeons were shot. It was believed to help against bird flu.

Among forest birds there are also infected individuals, but the risk is low. After proper treatment, it is further reduced.

Wild pigeons (doves, wood pigeons) are mistrustful and tasty birds. This is a difficult and valuable catch.

Homemade

Decorative pigeons are sometimes eaten, although this is rare. As a rule, those who have no special value and are suitable in size and weight are slaughtered. They eat only vaccinated, healthy individuals.

Decorative pigeons are unlikely to end up on a gourmet’s table:

• in adults, the meat is tough and dry;
• in chicks it is more tender, but they are too small in size.

It is believed that pigeons were domesticated approximately 5-6 thousand years ago. These birds were domesticated not for decorative purposes, but for meat. Previously, pigeons were eaten en masse in Greece, Turkey, Egypt and other countries. Often such meat ended up on the tables of the nobility. In ancient Rome it was considered more valuable than beef.

Today, these traditions have been preserved in some places and are even developing. About fifty meat pigeon breeds have already been bred: Texan, Strasser and others. They are 2–3 times larger than decorative ones. The largest ones weigh about 1.2 kg.

For example, there are farms in Hungary and the USA. Pigeons are bred there in the same way as other farm birds:

• be sure to vaccinate;
• fed correctly;
• monitor conditions and cleanliness;
• install equipment;
• carry out selection.

You can eat domestic pigeons. The risk of infection is no higher than from chickens or geese.

High-quality pigeon meat is found in restaurants. It is tasty, juicy, sweetish, fibrous. Considered a delicacy.

Basic properties of pigeon meat

The product is very useful. With its help, they improve health:

• increase immunity;
• improve digestion;
• lose weight;
• help the heart and blood vessels;
• support memory.

The meat of a young pigeon is tasty and tender. It is fried, stewed, boiled. A properly prepared product melts in your mouth. Its main properties:

• Dietary. Fat content - 1–2%.
• The amount of calories depends on the preparation, the pigeon’s diet, and the season. Wild birds slaughtered before migration are fattier and more nutritious. On average, this is 120–140 kcal for every 100 g of meat.
• Rich in minerals - zinc, iron, magnesium and other elements.
• There are vitamins, especially a lot of PP (B3).
• Protein - 25%, which is more than in chicken.
• There are some essential amino acids.
• Pigeon meat goes well with fruits and berries - apples, raspberries, apricots, pineapples, oranges.
• As a rule, there are no contraindications. Only the skin is eaten with caution. This is the only fatty part.

Some people believe that pigeon meat does not need additional processing. The carcasses are immediately fried, stewed, boiled. Although it is better to first soak it in table apple or grape (wine) vinegar for 10–12 hours. This is especially true for older birds. The young ones can be kept in water. Sometimes pigeons are soaked in dry red wine.

You can use more than just meat in cooking. The liver contains choline, a substance that helps fight atherosclerosis.

How to choose, store and dress poultry correctly

Pigeon meat is sold in some stores. Sometimes you come across infected city birds or simply stale carcasses, so be sure to check the quality:

1. They look at the skin. It should be pink, blue-violet to brownish in color.
2. Good pigeon meat has a dark red hue.
3. They look at documents from veterinary control, permission to trade.

They also buy pigeons at farmers' markets. There the bird is plucked and gutted. As a rule, the head and paws are left so that it is clear that it is a pigeon.

Farmers are also checked for the quality of their meat - color and so on. Carcasses should not smell bad.

Stores usually sell frozen product. At home it is stored in the same way as other poultry, in the refrigerator.

How they cook in different countries

A huge number of pigeon recipes have been invented. Some of them are especially popular. Different countries have established culinary traditions, for example:

1. In Egypt, they put millet into pigeons.
2. In France, carcasses are often marinated in a special way. Spices are used.
3. Moldavian cooks put lamb inside.
4. In Canada they serve pigeon with blueberry sauce.
5. In Russia, more precisely, in Tatarstan, this meat is used to make delicious azu. Stewed with tomatoes (spicy sauce), onions, potatoes, pickles. Even old pigeons make a tasty dish. The shortcomings of meat are invisible thanks to a successful recipe.
6. In some Asian countries, tangerines are served with pigeon meat.
7. In European countries, this meat can often be seen on a plate next to mushrooms: champignons, truffles.

How to cook pigeons at home

Birds make excellent dishes not only for chefs in restaurants. There are many homemade recipes. Cabbage, lentils, and potatoes are great as a side dish. Wash down the dish with compote or dry red wine.

Shashlik

Most pigeon dishes don't require much time or special culinary talent. The shish kebab is prepared like this:

1. Make a marinade. Mix table apple or wine vinegar and water. Choose one of three proportions: 1:1, 1:2 or 1:4. The younger the pigeon, the less vinegar is added.
2. Marinate for about 12 hours. The meat becomes more tender and softer.
3. Drain the marinade.
4. Add salt and pepper. Place according to your taste. Everything is mixed.
5. Sometimes bay leaves, green onions, and garlic are also added. Keep for another 60 minutes. Instead of green onions, chopped onions into rings are also suitable.
6. Fry on a grid. The time depends on the age of the bird. A young, month-old domestic breed pigeon is fried for a maximum of 20 minutes. Old and wild birds are roasted within an hour.

Another recipe is also popular. Pigeons are cooked with potatoes. The carcasses are not cut up, they are left whole.

They do the following:

1. Marinate in the same way as shish kebab: table vinegar and water. Proportion - 1:1, 1:2 or 1:4.
2. Leave it for a day.
3. Drain the marinade.
4. The pigeon is “charged” with garlic.
5. Fry each carcass separately, in vegetable or butter. Make a low fire. The oil is changed every time. This is especially true for creamy ones. If this is not done, an unpleasant aftertaste will appear. Sometimes the meat is fried in lard.
6. Finish frying when a pink crust appears on the carcass.
7. Rub salt inside and outside.
8. The carcass is stuffed. Seasonings, onion rings, and herbs are suitable.
9. Place the pigeon meat on a baking sheet.
10. Coarsely chop the potatoes and place them around the meat.
11. Cover everything with foil. This is necessary so that the pigeon meat does not dry out.
12. Bake for 1 hour.

Shurpa

In the East, a special soup is prepared from pigeons - shurpa. There are different recipes. Hunters, including domestic ones, love one of them:

1. Game or poultry is plucked, singed, and butchered.
2. The pigeon is sent to a cauldron with thick walls and water. A camping pot is also suitable.
3. They put it on the fire.
4. After half an hour, throw in 2-4 medium onions, peeled but not cut.
5. Throw potatoes and carrots into the cauldron.
6. After an hour, add pepper: sweet, hot, Bulgarian, gogoshar.
7. Salted.
8. Throw in any spices - bay leaf, paprika, etc.
9. Add greens - parsley, dill.
10. They are filming. Cooking lasts 1.5–2 hours after the first boil.

Birds are made well in France. To cook a pigeon, take:

• chicken eggs;
• cow's milk;
• vegetable or olive oil;
• breadcrumbs from white bread.

The recipe is simple:

1. Cut the carcass into several pieces.
2. Place in a saucepan.
3. Pour in some of the milk.
4. Wait 1–2 hours.
5. The second part of the milk is mixed with eggs. Beat.
6. The carcass is dipped into the resulting mixture.
7. Roll the pigeon in breadcrumbs.
8. Fry the meat in a frying pan until crusty. Use low heat. You can put it in the oven.
9. Potatoes, rice, and vegetables are taken as a side dish. Served with herbs and fruits.

There is another simple recipe. Roast pigeon is made like this:

1. Grind dill, parsley, pickles (cucumbers), smoked lard. Rub the skin of a lemon.
2. They all mix it up.
3. The pot, pan or cauldron is greased with butter.
4. Place half of the prepared mixture there.
5. The carcass is cut into large pieces. This way the meat lies tighter.
6. Sent to the dishes. The meat ends up on top of the mixture.
7. “Cover” with the second half of lard, dill, parsley, pickles, lemon.
8. Close with a lid.
9. Place on the stove over low heat or put in the oven.
10. They see if they have enough of their own juice. If not, add broth or water, otherwise the dish will burn.
11. Salted.
12. They are waiting to be ready. The mixture is used as a side dish. Serve the cooked pigeon hot.

Cutlets

Some dishes require fillets from multiple birds. Cutlets are also made from pigeons. You will need 10–15 carcasses. They do the following:

1. They cut it up. Cut the fillet with a knife. The skin is removed.
2. Pass through a meat grinder.
3. Add onions, bread, and various spices to the minced meat.
4. The dice are not thrown away. They make broth from them.
5. Make cutlets approximately the size of a walnut.
6. Heat oil in a frying pan.
7. Fry the cutlets until golden brown.
8. They are sent to the pan.
9. Pour in the prepared broth.
10. Simmer for about 20 minutes. Use low heat.
11. As a side dish, take potatoes, preferably young ones. Prepare it in large pieces and sprinkle herbs on top.

Second roast option

Many dishes have several similar recipes. For example, a roast can be made in another way:

1. Coat the pigeon with olive oil.
2. Fry in a frying pan until pink crust.
3. When the meat is ready, remove it to a preheated plate.
4. Cover with foil.
5. Honey is heated in a vacated frying pan.
6. Throw in chopped onions.
7. Beat the butter with table vinegar.
8. Add the resulting gravy to the pigeon meat.
9. The cooked bird is sprinkled with herbs and the dish is complemented with a side dish.

Everyone has their own preferences and tricks. Although some cooking rules are almost always general. Hunters advise the following:

1. Only suitable pigeon is prepared. Human health depends on this. It is permissible to eat city birds only during siege and famine.
2. Pigeons must have their goiter checked. There shouldn't be any blackness there. If found, the carcass is not cooked, but thrown away or destroyed.
3. The carcass is often plucked and gutted on the spot. Scorching (tarring) is not always necessary. Some recipes don't require this.
4. The quality of the meat and the specifics of preparation (soaking) depend on the age. Young wild pigeons have pink skin, old ones have purple skin.
5. Be sure to soak before cooking. Immerse in table vinegar - wine, apple. Young pigeons can simply be soaked in water.

Suitable birds are processed on site as follows:

1. Hunters, as a rule, pluck pigeons immediately before they cool down. This is a dry method, but others can be used, such as scalding.
2. Scorched. In camping conditions, straw and paper are suitable. At home, use a gas burner or stove.
3. Rinse in water and dry.
4. Processed and gutted. First, the head, paws, and part of the wings are removed. Then they make an incision from the neck to the cloaca and take out the insides.
5. They cut up a pigeon. Cut along the bone and remove the fillet.

Pigeons are not only beautiful, but also delicious birds. However, not all types are suitable for eating. Pigeons make delicious and rare dishes.