The pigeon meat market actually started as a by-product of the efforts of the governments to deal with pigeon infestation. Among these efforts include the proper disposal and processing of their excrement called guano. Because of its high organic content, guano is actually very good when used as a fertilizer. Apart from their droppings, the government has also exerted efforts on reducing pigeon population in the cities. Since the goal is to reduce their population, the government has allowed massive pigeon hunting whether for leisure or out of pure disdain. Eventually, some people started to hunt pigeons for their meat.
Thus, it is important for the state to set strict rules about pigeon hunting. It should be emphasized that only feral pigeons which commonly come in a flock of a hundred or so can be killed for their meat; all the other species are still protected by the law. This should be made clear because most of the other pigeon species do not cause as much trouble as the feral pigeons. For example, it is the latter that perch and roost on buildings in the metropolis thus if this is the problem faced by the owner of the property, killing the non-pest pigeon species will not solve the problem, instead it will only cause problems in the biodiversity of the planet granting that the pigeon killed belongs to a specie that is not abundant anymore.
The Bird, the Plate and the Table
Most restaurants serve pigeon cutlets because many people are uncomfortable about being served with a recipe that includes meat which resembles a pigeon. Like what has been already established, many people can't help it but be hostile to the birds and although they might love the meat of these birds, they might prefer not to taste it because of a pre-moulded idea that they will be eating "pests". Well, apart from this concern, there's nothing else that seems wrong or bad about pigeon meat. As children, we might have some fond memories on feeding pigeons in parks or in going to pigeon-inspired parks and resorts. But as we start growing we realize that pigeons can cause as much damage as a horrible typhoon can do, at least in a relative sense. And now as adults, we can start gathering fond memories again, this time of delicious pigeon meat served on porcelain plates.
Here's one pigeon-based recipe that you might want to try at home the next time that you caught or killed a pigeon. It's called the Pigeon Stew and with the following ingredients you will be able to cook a dish that can feed 4 to 6 people (depending on their appetite).
6 Oven-ready Pigeons (should be dressed with giblets kept)
6 ounces melted butter
6 bacon slices (should be fatty)
2 ounces Brandy
1 thinly-sliced Truffle (drained)
4 ounces Button mushrooms (drained and cooked well)
For the sauce:
8 ounces Chicken stock
8 ounces white wine (dry)
1 ounce butter
1 ounce flour
1 garni (a whole Bouquet is better)
1 onion (minced)
1 small-sized carrot (chopped)
Salt and pepper
Directions for cooking:
1. To add flavour to the meat itself, rub salt and pepper on every surface of the pigeon which you can reach. Roast all 6 meats in a preheated oven (about 180 degree Celsius); don't forget to add a spoon of butter into the roasting pan you are using. To enhance the flavour of the meat, place bacon over each of the bird's breasts. Cooking time should be around 40 minutes.
2. You will have to remove the skin of the birds after they are roasted. The skin contains too much oil that it can compromise the taste of the stew that you are cooking. Well, on top of that, bird skin is also very high is cholesterol and removing it will be very healthy for you.
3. Slice each skinned pigeon meat and arranges all the slices in a casserole. Add the other ingredients (mushroom, brandy and truffle).
4. To make the sauce simply mix all the ingredients listed above. Simmer the sauce until about 25% of the sauce has already evaporated into thin air. Use salt and pepper to adjust the taste.
5. Finally, you are not ready to pour out the sauce into the casserole. Serve hot.
Pigeon cooking at its best ;-)