Dubbed "the perfect sustainable alternative to tuna", the humble pigeon breast takes center stage in this delicious cold-smoked pigeon breast recipe.
To continue reading this content please register for our newsletter.
Please read our policy notice for details of how we use your data.
I am registered, skip this step
In this episode of Shooting & Country TV, chef Tim Maddams bags a pigeon or two from the hide, then demonstrates how to make a super-simple yet dinner-party worthy dish of cold-smoked pigeon sashimi
In this video he's using a shotgun from a pigeon hide, but we all know air rifles are great for pest control and many of you shoot your pigeons with air rifles... we just didn't want you to miss the brilliant recipe in the second half of the film!
Tim refers to his pigeon sashimi as "sky tuna", comparing it directly to the extremely unsustainable tuna and salmon which are traditionally used in sashimi recipes. In contrast, pigeon is a by-product of arable farming, shot to protect the crops and causing no damage to the environment or to biodiversity.
What a brilliant advertisement for wild meat! Enjoy.
More information |
If you choose to block cookies some parts of this website may not operate. To block cookies please do this within your browser settings. Most browsers allow you to block cookies within their settings and we have provided links to the most commonly used browsers.
Please view our cookie details page for more information on the cookies we use.