Pigeon Pockets by Chef Ralph Shripek
I had a great time demonstrating game cooking at the Oakham Christmas Market in Rutland and the Leek Fine Food Christmas Market in Staffordshire. I managed to convince many of the audience to eat more game.
By January 20, 2014Published:
- Yield: 2 Servings
During the first few months of the year, pigeon shooting can be a little slow at times. The pigeons may still be grouped up and not playing ball, so instead of taking cold sandwiches here’s an idea to keep up energy and warmth with this great little hot dish to cook behind the hide. I demonstrated this dish on one of Chris Greens pigeon shooting DVD’s and it is the easiest dish in the world to cook up in the field.
- 2 Freshly shot woodpigeon (two pigeon breasts per pocket) cut into strips.
- 2 pita breads
- 1/2 small cooking onion finely chopped
- 60 g Black pudding (or as much as you like!)
- 2 slices smoked bacon or pancetta finely chopped
- 1 handful curly kale (leaves only, remove any stalks)
- a little oil and butter
- salt and pepper mill
- 1 small gas stove and a small frying pan (a Wild Chef frying pan is even better!)
- Heat the frying pan with a little oil and butter.
- Add chopped onions and smoked bacon (or pancetta) and brown a little.
- Add the black pudding, crumbing it with your fingers into the pan, crisp a little before adding the sliced pigeon breast. Season with pepper-mill and a little salt, cook for a few minutes.
- Finally add the curly kale as this will lift the flavour adding colour and giving us a little goodness as kale is rich in vitamins and iron.
- Slice the pitta bread open along one edge then spoon the ingredients inside.
- I finish mine with a little brown sauce or some homemade red onion chutney on top, then devour it with a hot cup of coffee and await the pigeons’ return. Happy days!
- Cuisine: Pigeon