We often tend to underestimate the wood pigeon in the gastronomic field, but this species ensures a series of tasty recipes and able to meet the needs of even the most skeptical. The bird is "conquered" after waiting a long time and therefore can only find a suitable place on our tables, perhaps with a nice bottle of red wine. The satisfaction is even greater if you consider that this prey is a formidable opponent for its legendary resistance to wounds, also determined by the dense and thick layer of plumage that covers and protects it.
After so much effort it is right to know how to best treat it so as not to run the risk of ruining it. The first thing we need to pay attention to is the storage. If we're not going to eat it right away, we can store it in the freezer. Before putting it in the freezer we need to know that the game from feather it must not be plucked.
The cold can have negative effects on the skin and for this reason it could lose the gastronomic qualities typical of this bird. As for theevisceration, wood pigeon it doesn't have a lot of entrails, so you can decide whether to freeze it with or without the internal organs, in order to quality does not change much.
The properties of wood pigeon meat
La meat contains lots of proteins and it's low in fat, ideal for those who want to have ahealthy and balanced diet, without giving up on tasty foods.
The meat of the young pigeon therefore has a high protein content and a low fat content and manages to make its contribution of iron need B vitamins. As far as meat is concerned, whether it is more or less tender depends on the age of the bird, the diet and the environment in which it developed.
The origins of the wood pigeon
La game has always played an important role. In past ages it was among the favorite foods and everything was done to be able to taste it, even to hunt it when it was forbidden or to build dovecotes.
From this practice then developed the trade in "colombina", a natural fertilizer used mainly for vineyards and vegetable gardens. This was particularly valuable, as in the past it was difficult to get the manure to make the fields flourish.
How to recognize quality meat
Il pigeon it is widespread throughout Europe, but the most valuable ones come fromNorthern Italy, in the area of Padua and Vercelli, ma anche in France especially in the area of Bordeaux and Bresse.
If you intend to cook wood pigeon in a few days, you have to treat it in the best way. Once gutted and deprived of the feathers, it goes flamed and cleaned externally. Although not mandatory, one can be thought of maturation for a few days to ensure that the meat best expresses its particular flavor.
To get meat after cooking, firm and juicy, understanding how to cook it is fundamental. If you don't have a lot of time to devote to cooking or you prefer roasted meats, better choose a very young pigeon which is no more than 30 days old. However, game up to 3 months, is suitable for any type of preparation.
I cooking times varyor according to age and size: a whole pigeon will cook in 20 minutes, a more adult one in about half an hour. This type of cooking is perfect for more adult meats, which are often used for boiling. In this way you will have a tasty broth thanks to the use of spices and aromatic herbs.
In modern recipes, in recent years, the classic trend is being abandoned to get closer to completely different cooking styles. In this type of cuisine, small pigeons and the rare. The most used part is the chest, which thus remains soft, juicy and slightly sweet.
What has remained constant is the use of fatty elements as lard to give a more decisive flavor to the delicate meat of the wood pigeon. The fatty part gives the liquids to the wood pigeon which is basically dry. In many cases, animal fat can be replaced by one marinade with oil and aromatic herbs.
Le stewed cooking, instead, they essentially rely on stewed meat mixed with wine and broth to create a refined and tasty sauce, ideal to combine with homemade pasta and make every dish irresistible.
The ways to cook the pigeon are endless, all meant for make the most of the meat. From roasting, to steaming, to stewed or sweet and sour recipes to satisfy even the most refined palates, who are not afraid to try new combinations.
Are you ready to taste the wood pigeon in one traditional version enriched by a modern preparation? The millefeuille of wood pigeon, easy to prepare in just 40 minutes, is the perfect second to prepare for aspecial occasion or to surprise our sweetheart.
Let's see the ingredients and process to prepare a mouth-watering second course.
Ingredients
1 large rather young wood pigeon
200 g of small and firm porcini mushrooms
1/2 glass of very fresh liquid cream
3 shallots
the leaves of a sprig of parsley
dry marsala
1 teaspoon of cornstarch
1 egg
20 g of butter
1 tablespoon of extra virgin olive oil
Thyme;
salt and pepper
Preparation
The first thing to do before starting is to roll out the puff pastry up to a thickness of 3 mm. On the market it is easy to find it, but if you want a natural and controlled product, you can decide to make it directly at home. Even if the time and effort to devote is considerable, for sure your satisfaction in seeing the final result is unmatched.
Once it is spread out, you have to realize 12 squares of 10 cm. For an even more crunchy result, you can brush the individual squares with the yolk of the beaten egg.
To prevent it from swelling, a smart idea is to prick the puff pastry with fork. Once placed on a baking sheet lined with parchment paper, make them cook at 200 ° for 20 minutes until they are well cooked and crunchy.
Meantime cook the roast wood pigeon. Once cold remove the skin, remove the skeleton and cut the pulp into strips.
Done this thinly slice the porcini mushrooms, chop the shallots and parsley leaves. Pour the mince into one pot butter and oil, let it fry for a few minutes. Once browned, add the sliced porcini mushrooms and the pulp cut into strips. Now you have to salt, pepper and flavor with with aromatic herbs such as thyme.
As the pan is on the fire, sprinkle it with marsala and let it fade a little at a time.
Now add the cold liquid cream in which you have to dissolve the cornstarch. Put the pot on the fire and let it thicken.
Spread the mixture on the puff pastry squares previously cooked, alternate a layer of pasta with the filling. Once finished you just have to put it on the plate and enjoy it in the company of your loved ones.