hanging rabbits

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hanging rabbits
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pricey

Joined: 28 Feb 2005
Posts: 6444

Posted: Wed May 30, 07 8:04 am Post subject:

cab wrote:

Jonnyboy wrote:

What pricey said, you don't even have to pluck the breasts.

Do you not end up with bits of feather all over the meat if you don't? Although that would wash off...

Little bits, but as you say they wash off. when it stops raining do you want me to shoot one and do a quick article on it?

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed May 30, 07 8:05 am Post subject:
Yes please!

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed May 30, 07 8:06 am Post subject:

pricey wrote:

Little bits, but as you say they wash off. when it stops raining do you want me to shoot one and do a quick article on it?

Absolutely!

We've got articles on rabbit, hare and squirrel, but not one yet on pigeon. It would be great to have an article telling people how to get the breast off, or indeed giving any other tips on handlign pigeons.

pricey

Joined: 28 Feb 2005
Posts: 6444

Posted: Wed May 30, 07 8:09 am Post subject:
OK, I will try and get one tonight, should have something up by the weekend.

KILLITnGRILLIT

Joined: 14 Sep 2006
Posts: 894
Location: Looking at a screen in the front room

Posted: Thu May 31, 07 1:45 pm Post subject:
Try here for all your Woodpigeon tips........ https://forums.pigeonwatch.co.uk/forums/index.php?s=5f9de2909259965d57fc5a10cfa3982c&act=idx

bimini

Joined: 02 Nov 2004
Posts: 156

Posted: Thu May 31, 07 5:52 pm Post subject:
I saw a TV programme (IIRC it was called 'The Bounder and the Bart') in which they took the two breasts attached to the breast bone off as one piece. (Is this a crown?). It looked like a really neat and clean way to take the best meat... can anyone explain how this is done

pricey

Joined: 28 Feb 2005
Posts: 6444

Posted: Thu May 31, 07 8:12 pm Post subject:

bimini wrote:

I saw a TV programme (IIRC it was called 'The Bounder and the Bart') in which they took the two breasts attached to the breast bone off as one piece. (Is this a crown?). It looked like a really neat and clean way to take the best meat... can anyone explain how this is done

Will need to get another pigeon for that, I will see what I can do, I wil try and include it in the article, if I can.

sparky

Joined: 02 Nov 2005
Posts: 199

Posted: Thu May 31, 07 8:23 pm Post subject:
also try soaking your bunny in milk over night seems to take the bitterness out of the meet and leave that lovely bouncing bunny flavor

KILLITnGRILLIT

Joined: 14 Sep 2006
Posts: 894
Location: Looking at a screen in the front room

Posted: Thu May 31, 07 8:58 pm Post subject:

bimini wrote:

Twist the wings til they come off then either stick both thumbs into the neck or(my preference) the gut cavity, then rip the back from the breast like you would a bread roll.
The breast crown will peel from the skin.
i much prefer to use the whole bird by plucking then de-breasting and using the carcase for IMHO the best stock from all birds but the majestic grouse.

dpack

Joined: 02 Jul 2005
Posts: 46209
Location: yes

Posted: Thu May 31, 07 10:06 pm Post subject:
see roadkill roast (link pixies please )for p gin recipie

Graham The Builder

Joined: 05 Jan 2007
Posts: 13

Posted: Sun Jun 03, 07 7:29 pm Post subject:

bimini wrote:

I allways pluck the breasts of pigeons and then crown joint them. To do this, cut down where the legs meet the body (but don't cut them off). Next, make an incision below the sturnum and follow the ribs until you meet the back bone (you don't need to cut into the guts). Holding the bird in your left hand insert your right thumb into the cavity of the bird and place it under the sturnum, then insert your left thumb and locate the backbone. Now prise apart the sturnum and ribcage from the backbone, you will normally find this surprisingly easy. You should be left with the crown breast of pigeon complete with two wings still attached (I usually discard the back and legs unless I am doing a stock or game soup). You will need to cut off the two flight bones near the birds shoulder blades using poultry shears or similar. Clean away any blood and unwanted tissue. You now have one very tidy looking joint of meat complete with the flavoursome skin still left on.

Mary-Jane

Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales

Posted: Sun Jun 03, 07 8:11 pm Post subject:

gil wrote:

I wouldn't hang the rabbit either. Fresher the better.
Pigeon - dunno. 24hrs springs to mind, though that tends to be how long it takes me to decide I can't be bothered plucking them whole.

Us too gil. We had some super rabbits from Pricey at the Welsh DS meet-up in Aber last December. We bunged 'em straight in the freezer and didn't get 'em out until 2 weeks ago. I finished gutting and skinning them and then made a huge 'Lapin aux Pruneaux' with them for us and some friends who pitched up for the weekend - bloody gorgeous! We've also still got a brace of pigeon in the freezer - feathers and all - courtesy of Pricey too.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Sun Jun 03, 07 9:43 pm Post subject:
Earlier someone mentioned a bittterness in rabbit. It's something that I've never experienced. I could eat rabbit day after day and whilst I enjoy venison I could never face the taste of hare and this is coming from a country boy

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Jun 04, 07 9:06 am Post subject:

bodger wrote:

Earlier someone mentioned a bittterness in rabbit. It's something that I've never experienced.

This is probably because you acquire your own rabbits, and prepare them in the very best way. I'm pretty sure that my main rabbit supplier doesn't "milk" them after shooting them, and it does give the meat a distinct taste. It doesn't bother my OH in the least, but I find it very noticeable - to the extent that I would rather eat pretty much any meat other than rabbit, unless I'm being noble and preparing my beloved's favourite wabbit stew.

Mary-Jane

Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales

Posted: Mon Jun 04, 07 9:14 am Post subject:

bodger wrote:

Earlier someone mentioned a bittterness in rabbit. It's something that I've never experienced.

Me neither - although I have when eating hare on occasion.

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