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| Grilled Pigeon, Doe's Leap Trappist goat cheese, Adam's raspberries, Digger's Mirth greens |
A few days ago, I remembered a story told to me by Sarah
Flack, a vendor at Burlington Farmer’s Market some 16 years ago.
She extoled the eating of pigeons, which I didn’t appreciate
at the time, since I was coming off a vegan phase and had only just started
eating meat again.
I was reminded of that little chat when my husband Dan came
home with a clear plastic bag full of meaty redness.
I thought it was squirrel.
Because, I had asked for squirrel.
What was it?
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| Pigeon Breasts |
“Pigeon breasts”, he said, “…and, I don’t guarantee they’re free
of birdshot”.
I covered them in “Cheetah (cheater) Marinade” - sour cream
and Italian dressing, overnight – then, roasted till medium rare.
The meat was red like duck, with a similar texture.
I sliced and served them in a salad of fresh raspberries
(Adam’s Berry Farm), baby greens from Digger’s Mirth, and shaved Trappist goat
cheese from Doe’s Leap Farm. All
complemented the extremely rich flavor of pigeon. No dressing was necessary.
The best part of this recipe is that the cooking stage can
be done a day or two ahead.
The difficult bit is sourcing farm-country pigeon, but duck breast
is a fine substitute.
Sarah Flack was so right all those years ago!
Pigeon IS delicious.
Tip: If
using duck breast, remove the skin before marinating and slice into
ribbons. Render over very low heat in ½ cup
of water until there are crispy cracklings; drain on paper towels, salt and
enjoy. Strain the fat, refrigerate and save
for another use.
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| Wild Pigeon Salad |
Grilled Pigeon
Breast
Serves 6-8
12 Pigeon Breasts (boneless, skinless)
Marinade:
¼ Cup Cabot Sour Cream
¼ Cup Drew’s Classic Italian Dressing (soy/wheat-free)
¼ Cup Grapeseed Oil
Method:
Skewer breasts and place upside-down in a tall water glass
(or two).
Pour marinade over the meat and gently agitate to coat.
Refrigerate 24-48 hours.
Let sit at room temperature 20-30 minutes.
Grill over medium heat, turning as necessary until plump and
140 f. for medium-rare.
Let rest covered with foil and a heavy towel for at least 10
minutes.
You may refrigerate, or slice thin and serve immediately.
