I have long believed that the invention of the crock pot ranks right up there with some of the most important developments of mankind – something comparable to the appearance of the wheel for instance.
This simple, electrified crock is a valuable weapon in the culinary assault on all things game, as well as most things grown in the backyard or the barnyard.
Turns out, it does wonders with pigeon too, and it’s all so simple.
But of course the best part of a crock pot meal lies in the fact that once assembled and in the pot, a person can turn their attention to other more urgent matters, like new adventure and the pursuit of very wild things.
Need I say more?
- 6 pigeon breasts (twelve halfs)
- Chicken Broth (32oz.)
- 1 cup (Real) Maple Syrup
- 1 handful of pitted prunes, diced
- 1 tablespoon dried chives
- 1 tablespoon dried Thyme
- Salt & Pepper to taste
Set Crock Pot on high and cook for about three hours. Turn down to low and simmer for another 5-6 hours, or until breast meat is easily separated.
Set 2 breast halves per person on top of jasmine rice, and add the juice on top. Soak it up with some fine french bread and butter.
The breast meat is also fantastic on a warm flour tortilla with the toppings of your choice. I like mine with mayonnaise or honey mustard, diced tomatoes, carmelized onions, sweet red pepper, and a good goat cheese, like chevre.
This recipe works equally well with Mourning Doves or other similar species, and with feral pigeons depending on the quality of their food source.
Food Freedom, and Pigeons Too!
*Although a simple dish to prepare, the hardest part about this meal is finding the patience to let our squabs get old enough to become an adult pigeon. Yes, squabs are that good!
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