So many people are missing out on great tasting game. I’ve met a lot of people who refuse to try anything that they can’t find at the supermarket. Luckily some supermarkets are now introducing game but the best is found at good online and local butchers.
My friends at Farmer’s Choice recently sent me a nice selection of feathered game that I’ve been having fun experimenting with. I knew today would be a busy day at work so I decided to marinate four pigeon breasts for my wife and me for tonight’s dinner.
Cooking the tandoori pigeon only took ten minutes and tasted so much better than those spongy ready made quick convenience meals.
I carefully cut the breasts away from the birds this morning and then put the bones in a stockpot with onions, carrots, celery and a few other things. That all went into a slow cooker to produce an mouthwatering soup. More on that another day
So then… back to the tandoori pigeon. You could of course use this same marinade with other meat such as rose veal, chicken, turkey etcetera but I hope you give pigeon a try. You can order it online from Farmer’s Choice. Good game dealers will supply it too during game season.
The important thing is not to over-cook it. This is NOT chicken. You do not need to cook it through. Simply sear it on the outside and leave the centre rare to medium rare. If you cook the pigeon too long it will get tough.
- 4 pigeon breasts
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon green chilli paste
- 2 tablespoons plain yogurt
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- A pinch of citric acid (or to taste)
- Juice of one lime
- 1 teaspoon red chilli powder
- 3 tablespoons chopped coriander
- Salt and pepper to taste
- Pre-heat the oven to 200c (400f)
- Place the whole pigeon breast in a bowl and rub the garlic, ginger and green chilli pastes into the flesh.
- Now place the remaining ingredients in a pestle and mortar or blender and blend until smooth.
- Add this paste to the pigeon and stir it all well to combine.
- Cover and allow to marinate for 30 minutes or up to 10 hours. The longer the better.
- When ready to cook, heat the oil in a frying pan until quite hot but not smoking.
- Gently place the pigeon breasts in the oil and brown on both sides for about a minute per side.
- Now place in the oven to continue cooking for about 3 minutes. Remember to watch the meat carefully so that you don't over cook it.
- You do not need to do the final cooking in the oven but I thing it gives the meat a more evenly cooked appearance.
- Serve with a nice raita and or your favourite chutney.
I usually cook my tandoori style recipes in my tandoor or on the barbecue. Today I was lazy and the oven worked just fine.
Farmer’s Choice sent me the pigeon for this recipe free of charge to try. It was awesome.