Pigeon in slow cooker - which stock?

I'm cooking pigeon breast and spicy sausages in the slow cooker later with red wine, tin of chopped tomatoes, cannellini beans, mushrooms and onions. I'm going to spice it up a bit too. Anyway, which stock would be best, veg or beef? Or none at all?
16:19 Fri 12th May 2006
 
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Some beef stock would be good - or if you have the unwanted bits of th pigeon use that to make stock.

Hi CB - is the slow cooker ok for pigeon breast? I suggest it may overcook the breast as pigeon is best served pnk - can you do the rest in the s/cooker and just pan fry the pigeon breast when ready to serve.


A good fresh chicken stock may be best - beef could be a bit too strong perhaps. A 'rough' red wine is nice as a liquid with spicy sausages - think Sicilian...


I would also say watch the spices with a spicy sausage as well - try and use what is in the sausage or there may be too many indistinct flavours, as slow cooking spices can dilute them - the flavour of spices comes from oils and if they get too 'dilute, the flavour is less.


For a simple stock, use the pigeon carcass, a slug of chicken stock, some chopped onion or shallots, carrot, herbs - thyme, bay and garlic and seasoning, and boil then simmer for an hour - add water if it gets too dry too quickly - seive/strain and reserve. Use this (glossed with a bit of unsalted butter whizzed in to add body and shine) over the pan fried breasts with the juices from the s/cooker - or keep for using at a later date.


Have a good cook!

Question Author
Hi Nickmo, I did this once before (using beef stock) and it was really good with Toulouse (sp) sausages. I was skipping through some recipes online and found a lot using pigeon stock or vegetable so thought I'd ask the question. It's on low and cut in big chunks so hopefully it won't be too overcooked!
I used beef stock as I was given just the breasts.
Thanks for info on overdoing spices/flavours, interesting stuff (unfortunately already in the pot! - worcester and pepper sauce and paprika). You're a star as usual, cheers.

Hi CB - hope all went well with the dish and appreciate the comments - thought you may like to try a couple off the astray.com site recipes for a couple of ideas if you like your pigeon : http://www.astray.com/recipes/?search=pigeon+


Toulouse sausages are great for stewing - thumbs up for that - have you had a go with venison or boar sossies? Both are really suited to slow cooking as the meat can be a bit strong just fried. Boar with the beans, wine and stock is a superb autumn dish - striaght off the fields and full of great flavour.


A brilliant pigeon, hare and ham terrine on the astray site worth trying, by the way..

If you want a fantastic tasting pigeon then use cider.


I often cook "Pigeon in the Pot" which is using an eating apple sliced and dry cider (or sweet cider and a sliced cooking apple) add sliced onion and 2-3 sticks chopped celery and a bouquet garni believe me it's a wonderful tasting meal.


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