How To Cook Wild Pigeon..Pan Fried Pigeon Breasts.

[@j2112c]

This is where a head shot from an air rifle beats a shotgun... unmarked breasts. Great channel. Super episode as always.

[@ryanvear]

Whenever I feel bored or just cant be bothered with cooking, you re-inspire me. Thanks a lot @scottrea

[@andygrantham1831]

I just cooked this and was amazed at how good it was. There was a lightness to it that I never expected. As I used to be a chef I made a sauce of red wine and creme de cassis sauce instead of the reduction of the cassis. I was totally blown away by how good the pigeon was as I have never cooked it before. Thanks for the recipe fella! :D

[@jamie57061]

I cooked pigeon years back, and it tasted crap. Like Scott said in the video, overdone fried pigeon is like bad liver, and it was. I haven't touched it for years, until last night, when i followed this recipe from Scott. It tasted amazing, literally as Scott says, it should taste like a really nice beef steak. And it did! I was chuffed to bits. Pigeon is most definitely back on the menu. Thanks for sharing Scott!

[@vivahernando1]

Jamie S how did you kill the pigeons?

[@sirorlandodecorsica6210]

Haven't slept in a day an a half, but I'll delay sleep a bit more to watch one more of scott's video.

[@mank_legend5584]

Scott Rea. thank you so much. youve opened my eyes to all the game out there that I can make beautiful creations with that the family can enjoy. you, sir, deserve many thanks.

[@christophersmith7714]

When I told my friends that it tastes of the best Fillet Steak they looked at me like I was from Mars. Thank you Scott for confirming my taste buds.

[@chadalecprince3066]

I grew up with pigeon but never in my life have I seen it been prepared so beautiful... love it Scott Will definitely try it👍

[@bopaduffy84]

hi mate. I beg to differ when you say your no chef.... you blow the shit out of most chefs on TV... you are far more entertaining to watch aswell mate. you are up there with the best in my eyes. Keith Floyd would have loved your channel. keep it up scott

[@bobbythompson3544]

Great recipe, I shot fifteen yesterday!

[@jqttz]

Very great recipe. Thank you so much for sharing it!

[@jolee5553]

Rolex with pigeons...beautiful dish ..

[@user-itschad1954]

I've been shooting wood pigeons for over 40 years. The wife tried roasting one for over 90 minutes back in the late 70's, tasted like old army boots. I learnt to pan fry for a couple of minutes each side, really nice with asparagus but will try red cabbage.

[@colsoncustoms8994]

Good stuff. We butcher ducks and cook the breast the same way. Hard to beat.

[@o8ko8k]

Some SRP videos just never get old my friend. So glad you're still doing this. I got a dozen or so dove breasts in the freezer that need to get eaten, got this COVID-19 on man, its field to table time! Purple cabbage, ogh, fantastic!

[@davidsmith800]

You sir, should have your own show on the TV!!!

[@peterwhitworth5105]

Just finished eating this with creamy mash absolutely awesome dish well done Scott

[@beebable]

Excellent video Scott...You always give it your best shot and always inspires us to give it a go...Thanks Mate!

[@madcatmini1]

Absolutely fab-u-lous! I'll not by fillet steak ever again. Thank you. I am eating much less meat though I really want to eat more sustainable meat. I got my pigeon from my local butcher. Big up to the family butcher in Sherbourne road Chichester.

[@venus-ry7dj]

real food for real people. lol I like that. love you channel. I learned lots of new and interesting things . 👏👏👏

[@henrymoreland8719]

Outstanding, thanks.

[@helensfunnythoughts]

simply looks amazingly simple yet amazing

[@krismorrin7082]

I might be getting a load of pigeons today so I’ll definitely be trying this if I get them 👍

[@OllieMort]

Good work Scott, nothing like simple pan fried woodie. Long time subscriber of your channel & love all your game cooking videos!!!

[@ryratsephable]

i love your channel scott! much love from South Carolina USA

[@therealbradleywebb3058]

Great job Scott! Beautiful color on those pigeons! Love the cabbage bed! Great job buddy

[@dreadman37]

Delish! Can't wait to give this one a go

[@pinkponyofprey1965]

great dish again! save one of the garlic cloves until the dish is done and stire it down at the end to make the garlic taste pop!!! :D

[@RJM1011]

Good video Scott I just shot one today thank you for the video.

[@DJBoysToys]

man that looks good mate bet that red cabbage good great

[@ryanflavell9003]

I agree. my mouths watering just looking at it.

[@seththebardgoatsghost8781]

great show. keep it up. don't like non stick pans... any suggestions for substituted tecniques w cast iron or stainless would be appreciated.

[@acousticguitarpeter]

+seththebard goatsghost same thing, just keep your pan hot when searing. You should keep in mind that an iron cast pot retains heat better, so adjust accordingly.

[@pauldale1508]

Fantastic stuff again. I must get myself an air rifle.

[@mrg7407]

Talk about RED Meat . Excellent

[@BigMick1]

Great video Scott will be making this in the future!

[@Βασιλης-ο5ω]

really nice lovely dishe sir .Some stuff here I am wenting for hunting with my dad and then my mum cooks them

[@kubotamaniac]

WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@lionheart9692]

Yeah that looks tasty pal 👍

[@jeffharding681]

Love your cooking Scott,all good wholesome food.Are you a chef Scot?if not,you should be.Cheers mate

[@SeanCleverly]

Damn that looks incredible Scott. I have never tried pigeon before but am going to have to try this for sure. As always thanks for sharing with us mate, you are a bloody top class cook I reckon.

[@MrPedrovski]

OMG this recipe is so good! Hats off to you Sir, delicious 👍

[@Airsoft-shooting]

looks really great mate going to try it my self

[@MOOSEDOWNUNDER]

Lovely Scott, would be handsome on a bed of creamy mash also. Lovely mate. Cheers Moose

[@drewsmith6066]

interesting ill try this ..cheers great vid

[@DjbreedKronikaudio]

Add a knob of butter just at the end of doing ya sauce and mix it will make it creamy amd silky with a nice gloss just adds that extra richness

[@beaverrick9789]

Where I come from if you eat it in 4 bites it's a snack not a meal. But that look scrumptious I must say. Good Job.

[@RecicledCanadian]

Yummy!!!

[@Thatguyuknow2550]

I have never eaten pigeon but it looks great!

[@0tto777]

+Thatguyuknow2550 It is like the best steak you've ever eaten as he says. Cooked properly it is so soft and just divine. You have to try it!

[@harrykramer3449]

Seiko skx, very nice

[@tymesho]

while ALWAYS phenomenal, I'm bored with my bbq dove recipe wrapped in apple and bacon. this is that very next thing I will do. I'm surprised how long you cook the cabbage though, seems like a long time?? also, I'm tempted to top a great cold cole slaw with the meat? what do you think?

[@johnrom9423]

I've seen so many ways of doing a joey grey they are simler but slightly different i don't do it that way but close

[@1975acidburn]

By the way love your channel and recipes. I plan on copying some of them

[@cozyrules6250]

Mmmm good show us how to make tort pie I love pigeon hunting there super fast birds awesome fun mate

[@mickynixon4814]

brill idea

[@ryanlonewolf1178]

What’s the best kind of pigeon to use.

[@ManuelJimenez-pl9tt]

hey scott is it fine if you use apple vinegar??

[@davidclements5241]

Morning Scott, Looks like another winner. Don't want to show my ignorance, but what does gamey food taste like? Getting closer to the 100,000, bet you didn't think that would happen when you started? Best Wishes David

[@rst4me100]

+David Clements Agamey taste is like a strong , pungent flavour , much loved by the victorians, they commonly used to hang shot pheasants etc by hanging from a nail or hook under the beak and when the body fell away from the head they then considered it ready to be cooked, rather them than me , lol.

[@davidclements5241]

+rst4me100 Cheers Mate, sounds like rotten meat to me. I suppose gamey sounds better than Rotten Meat.

[@isaacfisher6967]

if I may ask can you put the ingredients down in the subscription if you possibly could

[@nufsanuf]

scott, where did you get them red "tongs"from mate?

[@MrSIXGUNZ]

your killing me lol !!!!!

[@colsoncustoms8994]

I just posted this on another video, but I assume this one is more likely to be seen. Can a food processor be used to make pork sausage? I have an old hand crank grinder that works, but not very well.

[@spoonballs]

+Colson Customs That's all very interesting stuff

[@colsoncustoms8994]

spoonballs yeah

[@joshuaengland6189]

Do you just use any viniger

[@jonsey3645]

Silly question perhaps but... are city birds safely edible? Love your approach and your delivery makes it proof, thanks Mate!

[@Anthony-ub8vi]

I was wondering the same thing

[@coryparni3620]

I wouldnt eat scavenger birds

[@Anthony-ub8vi]

@@coryparni3620 what’s the difference my friend? In your opinion. 🤔

[@coryparni3620]

@@Anthony-ub8vi deisese

[@lurid9602]

Check their crop, if it’s all greens and seeds then you’re gold.

[@plp866]

when you say tablespoons do you mean the empiric tablespoon (about 15 grams water) or an actual spoon you would use on the table? As those are usually teaspoon size (about 5 grams water) from what i have seen in the states.

[@TheScottReaproject]

+pl855p Spoon on the table, cheers

[@erikschafer5176]

+pl855p Often when cooking you just eyeball the amount and adjust to taste - literally tasting as you go along and adding what feels right. Generally speaking, when you are adding "a couple of tablespoons" you should be thinking about the tablespoon as a measure, about 15 ml. If you're asking about the brown sugar, I'd say Scott landed two pretty solid ~15 ml pinches. If you were trying to make this, you could easily use a "spoon from the table" (or your fingers) and launch a couple of rounded spoonfuls in until you think it tastes sweet enough.

[@plp866]

+Erik Schafer I was looking at it as more of a terminology difference, as he used ml and tablespoons for different ingredients. But the main point was that if you are not the best cook or good at eyeballing a couple of table spoons (from his table) is a third the amount of a couple tablespoons of empiric measurement. As for his fingers he is a big guy like me so i could could easily recreate the relative size but my sister or mother would need a few more good pinches ( which oddly is an actual measurement of about 1/4 gram)

[@sleepyjo9340]

+pl855p no one cares buddy

[@heatherruhlemann1288]

Austin Vanderheyden, I'm an amazing cook, baker, and have over 20yrs of experience slaughtering and butchering all sorts of animals both small and extremely large. As for measurements, if you don't know this all USA measurements and European measurements come with one side USA version, and the other side European versions. As far as the 'use your eye to measure, or pinching your fingers, as a measurement happens all around the world regardless of the size of your fingers. I'm actually quite small, but the rule of thumb is to start out with less and add to what your making in order to get the desired flavor you are looking for. If you go straight in heavy, you can't take that away and trust me it's a b*tch to try and fix. So start out fairly light and work your way up. The only way you're going to know how much to use when eye balling it is through lots and lots of practice. I hope that helps answer your question and concerns.

[@axlludwig]

"Like an acid trip". haha

[@1975acidburn]

When your cleaning the pigeon or any bird what are you looking for to tell if you shouldn't eat it? How do you tell if it's healthy or not I seen people cooking city pigeon but no idea if it's a bad idea to do so

[@tymesho]

+1975acidburn tumors for the most part, and that's very very rare. the breasts should be cleaned/iced immediately and preferably eaten the same day. I eat/shoot dove in the wood side, never had city birds. like any other meat I assume it comes down to their diet? city birds tend to eat any and all, the birds I consume are all grain fed. one more thing, bird shot is very small, and usually passes straight through the bird, you seen on the vid evidence of that. in no way will it harm the meat.

[@RobGb100]

+1975acidburn If you have ever seen city pigeons eating late night vomit from people who know not when to stop drinking then you would know not to eat them. Pigeons that feed over farmland are eating as nature intended but in doing so (in the numbers some flocks get to) they can cause a problem for the crop (Hence the main reason to shoot them) but are very good eating. I would check the crop/gizzard as to what it had been eating, this is a good indication as to whether the bird is healthy or not. Rob.

[@tymesho]

well said.

[@SoldierDemps]

Tablespoon is something you would use at the table, for soup or something along those lines.

[@arneldeleon3060]

"man it's like an acid trip" killed me...

[@bendassut1290]

What's it taste like

[@morallybankrupt7132]

What on earth is creme de cassis? Can I use sweet red wine or cognac or anything else?Thanks

[@jonsey3645]

No, cassis is a blackcurrant flavor not commonly encountered in the states but it seems to me to be the basis of Worcestershire and the like. While very dense in the bottle, allowed to unfold properly in a game dripping dish it really makes the flavors of the earth come alive. Try it!

[@jakesmith5233]

you and deermeatfordinner would do an awesome video together !!!

[@shutupack5389]

amazing video scott, any plans for 100k subscribers?

[@5barkerstreet]

it's like purple haze

[@angurboda2015]

this looks really good, but I'm not sure if I'd eat pigeons. where I live they often have deformities and don't look very healthy in general. wouldn't that be an issue...?

[@rst4me100]

+Angur Boda These are wood pidgeons , wild rural birds mostly that create havoc with crops here in the uk . A million miles from the flying rats or more commonly known as city dwelling feral pigeons you get in the cities , which you would only eat if your life depended on it, in my humble opinion properly cooked wood pigeon is one of the finest meats you can get , especially if from shot to pan in about 1 hour .

[@angurboda2015]

+rst4me100 you're right, those are a little less bad :)

[@shortythepresident3913]

0:50 Them pigeon deh get more gunshot than what Bob Marley give the Sheriff.

[@NUTTYAPE]

are these the "city" pigeons? or wood pigeons? is it safe to eat the city pigeons?

[@MirrimBlackfox]

It looks good, But what about the risk of food poisoning from undercooked poultry? Doesn't it have to reach an internal temp of 165 F (74 c) to be safe to consume?

[@bcmaverick533]

+Mirrim Blackfox This is red meat, like beef, duck, ostrich etc... you can eat these to what tenderness you want. For most white meat, you will have to cook it to welldone...

[@joshcozatt4066]

Purple Rain Pigeon!

[@NITEOWL22LR]

at 8.25 you say 2 minutes each side then after that u say 3-4 minutes which one is it?

[@TheSteveF]

+NITEOWL22LR I'd assume he added the text to amend his error when he said 3-4. 2 mins would likely be rare, given their size and what not.

[@christoffer3949]

the white plate is the right plate!

[@SlavicCelery]

I noticed your IKEA garlic press. Do yourself a favor and pick up a zyliss press...they're worth every penny.

[@pattyoneill91]

looks like duck!!

[@thewiseguy3529]

If anybody says they never even paid you before if you ate at a Chinese restaurant you've eating pigeon

[@antidecepticon]

Is it illegal to trap pigeons in Canada? I have like 3 weeks of food sitting on my balcony.

[@lKaktussl]

прекрасное и быстрое блюдо...жаль в России голубей слишком много и из не убивают для еды.

[@G7UKH]

Im off to get some pigeons

[@brianc5691]

Must be chucking it down, I thought you were frying something off camera :)

[@vivahernando1]

Why is red cabbage purple?

[@ValladaoMateus]

But It's not bad to eat it pink in the middle? It's not like chicken?

[@ninjahead1]

wild game doesn't come with diseases like store bought chicken harbors

[@coolL9457]

2:30 "looks like an acid trip" @Scott Rea has done acid? wow.

[@gustavodemira7416]

He made an analogy, I mean, Look at the lad.. Obviously he has.

[@kevl713]

I've never had pigeon. As a bird, shouldn't we worry about salmonella or some other food bourne illness? Or is it being a red meat taking that out of the equation? Also, I notice you cook quite a bit of game. Do you do anything to avoid that gaminess? (is that a word?)

[@bethanyklein850]

I just want an easy, fast way to cook pigeons... all the recipes I find the additional ingredients are so expensive I might as well be eating roast beef or they take forever. Anyone have a video or recipe for me?

[@marcostrydom5907]

mine is in the fridge.

[@christopher-bj8de]

Inspirational except for the industrial seed oils ( so called vegetable oil) you're cooking in

[@bebemichelin425]

Using neutral oil feels more logical if you don't want to alter too much the taste of the meat They're also more convenient as they can have a higher smoke point than the extra virgin ones

[@truebeliever9405]

5:00 8:00 10:00

[@gastondeveaux3783]

I could be convinced to eat a country pigeon, especially with that recipe. A city pigeon, however, who's been dining in a MacDonald's dumpster its whole life, non merci. A medical emergency waiting to happen I think.

[@BorisLikesBeer13]

+Gus Stone I dont think there are a lot of hunters shooting game in the city.

[@gastondeveaux3783]

+Boris R haha. good point. lol.

[@Theorimlig]

+Boris R Pest control people routinely shoot city pigeons in some places, I'll bet you. Not so sure about eating them, either, but maybe we would be surprised.

[@morallybankrupt7132]

+Gus Stone street pigeons are not game......

[@sherlock5720]

Gaston Deveaux this isn’t feral pigeon. It’s wood pigeon

[@juanvaladez8713]

It’s like an acid trip 💀

[@GrizzAxxemann]

Around here, pigeons aren't eaten, because they congregate in the city... They're essentially shit-hawks that eat garbage. In fact, I don't think I've ever seen a pigeon in a rural area at all.

[@arefallout]

They arent the same pidgeons lol They dont eat the ones in their city either these are wild from the countryside.

I wish seagulls were tasty then I would never need to buy meat again, I hate those noisy bastards!

[@oldsagerat]

You lost me when you minced the garlic. 😢 Sliced garlic only.

[@Dax893]

Cheater cheater pidgeon eater. I've used a garlic press, but have never been impressed with the output. I bet those fowl tasted great though, Scott.