Dishes from the backs and breasts of pigeons have been prepared since ancient Egypt. This food was popular both in Ancient Rome, and in Medieval Europe. Wild pigeons were considered cheap and affordable meat, while domestic pigeons were considered delicious. Now there are more than thirty species of "meat" pigeons, and some species of wild and mail birds are also suitable for cooking.
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How to cook pigeons
Pigeon meat is dark and greasy, most of it in the carcass is concentrated on the back and chest, while the rest of the bird is quite bony. That is why pigeons are cooked either whole or only the fattest parts. Old birds turn out to be dry and hardly edible. Pigeon is easy to digest, rich in protein, vitamins and minerals and is suitable for a number of delicious dishes.
The taste of pigeon meat depends on the feed that the bird ate. Domestic pigeons, specially fed with corn and grains, have a predictable sweetish nutty flavor.
Most often, pigeons are baked, pre-greased or wrapped in bacon. In Spain and France, these birds make confit - meat stewed for a long time in its own juice over low heat. Wild and "old" pigeons are used in stews. In Chinese cuisine, pigeon meat is a festive dish; birds are deep-fried whole. The famous Cantonese dish of pigeon - birds stewed in a mixture of rice wine and soy sauce, and then fried in boiling oil. Pigeons are also deep-fried in Java and Sudan, seasoned with garlic, coriander and turmeric. Oriental-style fried pigeons are often accompanied by couscous. European-style pigeons are usually served with garlic or chestnut puree, stewed cabbage, lentils, and prunes.
"City" pigeons, due to unsanitary diet, are unsuitable for food.