Stir-fried pigeon and chestnut mushrooms with Soba noodle broth

Pigeon and Mushroom NoodelsThis is a delicious, clean, light dish that makes an interesting use of wood pigeon, which you can shoot all year round. We cook this in our house as a quick, delicious alternative to a takeaway.

Serves 4

2 wood pigeons
Soba noodles
1 red onion
200g chestnut mushrooms
Soy sauce
Light sesame oil
1 carrot, roughly chopped
2 sticks celery, roughly chopped
Salt and pepper
4 teaspoons of sugar

Remove the legs, breasts, and wings from your pigeons and keep to one side.

Make the broth by placing the carrot, celery and 1/2 the red onion in a pan, along with the two pigeon carcasses, cover the carcasses with water and bring to the boil. Season with salt and pepper, and leave to simmer for around an hour, with the lid off.

While this is cooking, place all the other pigeon pieces in a bowl, and drench in good soy sauce and the sugar.

Once your pigeon stock is ready, strain it through a colander into a saucepan, making sure there is enough liquid to cook the noodles in. If not, add just enough water to do the job. If you do need to add more water, remember to taste and add more seasoning if you feel it needs it. Bring to the boil.

While the stock is coming to the boil, place a wok on a high heat. Add a little sesame oil to prevent the meat from sticking, and the throw in all of the marinated pigeon pieces with the roughly chopped chestnut mushrooms. Then add the dry noodles to the broth. Keep moving the pigeon and mushrooms around the wok so they don’t stick. By the time the noodles are cooked, your pigeon will also be done.

Remove from the heat and place the noodles in a bowl with some of the delicious broth, and lay the pigeon pieces on top. Garnish with thinly sliced red onions.

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