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A tasty and healthy alternative to Lamb, Chicken, Beef or Pork

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Wood Pigeon Kiev Delight

Pigeon Kievs

A Simple and Relaxed Pigeon Kiev Recipe: 

Ingredients: Pigeon Breasts

Philadelphia´╗┐ ´╗┐












Use as many Pigeon breasts as you like, I would say three per person is ample. Start by cleaning the breasts and cutting any of residue fat off. Make sure you keep the mini-fillet if it is still attached to the breast. It can be used later on. 


Begin by making a slit in the pigeon breast, making sure you do not cut all the way through, but big enough to fit a healthy dollop of filler in. I used a filler of philadelphia´╗┐ and thinly sliced garlic. However you can use what ever you feel like, the local shop had run out of boursin, which I thought would have been perfect. Fill the cavity with the filler and close it up. If you still have the mini-fillets place them over the gap to stop the filler running out when in the oven. If not you can use cocktail sticks to stitch the gap up. 

Once completed, fill three bowls, one with flour and seasoning, the next with egg wash and the last with breadcrumbs. Cover the pigeon breasts, firstly in the flour, then the egg wash and finally the breadcrumbs. Remember the correct order!



There are a number of ways of cooking the kievs, I choose the quickest way by placing them in the oven at a high temperature for only ten minutes, and then leaving them to rest for five minutes. Other ways include flash frying the kievs then placing them in the oven at a lower temperature but for longer.



The end result was brilliant and filled the spot perfectly. In addition, it showed that pigeon can be treated exactly the same as chicken, and is just as delicious.






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