Trangia Cooking Recipes

***NEW RECIPE***

Braised Pigeon with Vegetables

Selecting a Pigeon.

There is a large population of Pigeons in the UK and I am surprised there is not more use made of these plump, grain and seed eating birds of the air, to say nothing of the service one would do by reducing the number of them sitting in trees or on power lines calling out their brain numbing cooing, (grer-glur-coo-per-ploo, grer-gler-coo-per-ploo) the words that come to mind in the repetative call varies with the mood of the listener.

(Note; If not in the UK or Europe, please check the protective status of Pigeons in your country)

1. Catch or Capture your Pigeon - as these are not available commercially (as far as I know)

There are several methods for doing this, like trip wires, nets, gluey tree branches or even concealing oneself in the foliage of a Pigeon roosting tree – the choice is with the chef (or maybe the Chef's assistant)

2. Despatch your Pigeon.

Pigeons in the above condition, are inclined to be more philosophical about departure from this mortal coil – (the most difficult part of the recipe to be sure, and some may prefer to get this done professionally)

3. Dress Your Pigeon.

(This description is something of an oxymoron as this involves “undressing” your bird)

 If on a cycle tour, or a bicycle is on hand, using the whirring back wheel of an inverted bicycle is ideal, you will need an offsider to spin the pedals.

Once all feathers are removed, use a sharp knife to open up and remove innards (dispose of these by wrapping and placement in the nearest rubbish bin, NOT the Doggy doo bin if in UK, you may be fined for improper use!)

4. Stuff with whatever herbs are available and rub skin with light cooking oil, chopped herbs and ground sea salt.

Note; If your Pigeon has been captured in the inebriated state, then marinading will be unnecessary, so just rub in oil and sea salt.

5. Fill the Trangia burner with Methylated Spirits, light up and put the large Trangia pot above the flame.

6. Simmer for 30 minutes – this may involve a refill or two of Methylated Spirits (take care not to add spirits while there is still flame evident) – then add vegetables, starting with potatoes and adding others according to cooking time - and simmer on for another 30 minutes or until potatoes are cooked through.

Pigeon meat should be falling off the bone, take care with small bones.

Dish up and ENJOY.

(Illustrated by Don)

BTW, please let me know how you get on with this recipe, as I am yet to try it (-: