Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

Ran over a pigeon....need to feel guilt?

  • 06-06-2011 07:36PM
    #1
    Registered Users, Registered Users 2 Posts: 922 ✭✭✭


    I saw the bird on the road - seemed to be a bit sluggish alright but expected that he/she'd move.....he/she didn't....... .RIP pigeon.

    Don't feel too good about it but there are an awful lot of pigeons about.
    Tagged:


«13

Comments

  • Registered Users, Registered Users 2 Posts: 12,439 ✭✭✭✭El Guapo!


    Its only a rat with wings....


  • Registered Users, Registered Users 2 Posts: 707 ✭✭✭ulinbac


    It was a pigeon, which are flying rats. Maybe you did the world a favour by stopping the spread of disease, feel happy about it.



    Good shot though :D


  • Registered Users, Registered Users 2 Posts: 16,239 ✭✭✭✭Pherekydes


    RIP, Johnny.

    I'd wondered what was keeping you. :(


  • Registered Users, Registered Users 2 Posts: 2,674 ✭✭✭Dangerous Man


    One less skyrat. Good man.


  • Closed Accounts Posts: 6,653 ✭✭✭Ghandee


    Did this happen in pigeon street by any chance?


  • Advertisement
  • Registered Users, Registered Users 2 Posts: 25,775 ✭✭✭✭kfallon


    Pherekydes wrote: »
    RIP, Johnny.

    I'd wondered what was keeping you. :(

    Post of the year, well done sir :D

    OP don't worry, the dirty prick won't be missed, I hate pigeons!


  • Closed Accounts Posts: 3,915 ✭✭✭MungBean


    Murderer


  • Registered Users, Registered Users 2 Posts: 11,749 ✭✭✭✭wes


    I see no reason to feel guilty, as its not like you ran it over on purpose.


  • Closed Accounts Posts: 2,865 ✭✭✭Mrs Garth Brooks


    I killed a daddy long legs yesterday. That'll teach him for joining me in the shower. Hate the fukers.


  • Registered Users, Registered Users 2 Posts: 8,207 ✭✭✭The King of Moo


    No need to worry. They're dirty feckers, and always specifically target me in the middle of busy streets, flying straight at my face then veering away at the last second to make me flinch/jump/cower and look foolish.
    Dastards!


  • Advertisement
  • Closed Accounts Posts: 3,439 ✭✭✭Kevin Duffy


    Depends, did you reverse and have another go or anything?


  • Registered Users, Registered Users 2 Posts: 5,641 ✭✭✭Teyla Emmagan


    MURDERER!!


  • Registered Users, Registered Users 2 Posts: 25,775 ✭✭✭✭kfallon


    I killed a daddy long legs yesterday. That'll teach him for joining me in the shower. Hate the fukers.

    You sure it wasn't just a bunch of your pubes stuck together after you shaved your gee? :pac:


  • Closed Accounts Posts: 6,228 ✭✭✭epgc3fyqirnbsx


    You're a cold hearted killer OP.
    You start out by killing a pigeon, next thing you know you'll be choking a chicken.
    Only a matter of time before you take on Turkey


  • Registered Users, Registered Users 2 Posts: 22,477 ✭✭✭✭Knex*


    Ran over a pigeon you say?


  • Registered Users, Registered Users 2 Posts: 11,554 ✭✭✭✭alwaysadub


    Well if it didn't fly out of your way it might've been injured and you put it out of it's misery.
    I wouldn't be feeling gulity about it in anyway!


  • Banned (with Prison Access) Posts: 34,567 ✭✭✭✭Biggins


    Here you go OP, don't feel guilty:
    Stewed Pigeon

    6 x Pigeon (breasts)
    4oz Bacon (smoked streaky bacon)
    4fl oz Madeira
    1½ oz flour
    2oz butter
    Salt and pepper
    12 x button mushrooms


    Method
    Dice bacon and fry in butter -add the pigeon and fry until well browned. Place in a casserole dish and cover with stock and wine.
    Add onions and cook until tender - approx 1 hour.
    Remove pigeon and onions and keep hot; skim the stock free of fat, brown the flour in butter, add ¾ pint stock season and bring to boil.
    Fry mushrooms, pour the sauce over pigeons and garnish with onions and mushrooms.


    Pigeon Cream Soup recipe

    ingredients

    2 prepared pigeons weighing 400 g (14 oz) each
    1.5 litres(2 1/2 pt) 6 cups water
    1 tsp salt
    Strip lemon peel
    2 small onions
    2 leeks
    Small piece celeriac
    Sprig each parsley, thyme and dill
    2 egg yolks
    5 tbsp double (thick) cream
    1 tbsp fresh dill

    method
    1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
    2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
    3. Take the white part of leeks only, wash and cut into fine strips.
    4. Peel, rinse and dice celeriac.
    5. Rinse herbs and tie together.
    6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
    7. By the end of this time the liquid should be reduced by half.
    8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
    9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
    10. Serve the soup sprinkled with dill.

    serving amount
    serves 4


    Casserole of Pigeons with Apples and Cider recipe

    ingredients
    2 tbsp (25 g) 1 oz butter
    2 young pigeons
    1 small apple, cored and sliced
    1 small onion, sliced
    1 tbls (14 g) 1 1/2 oz flour (All purpose)
    450 ml (3/4 pint) stock
    2/3 cup (150 ml) 1/4 pt cider
    salt pepper
    1 bouquet garni

    for the garnish
    fried apple rings
    fried bacon rashers

    method
    1. Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides.
    2. Remove them from the pan and cut in half.
    3. Add the apple and onion to the pan and fry until lightly browned.
    4. Sprinkle over the flour and cook, stirring well, for 2 minutes.
    5. Gradually stir in the stock and cider and bring to the boil.
    6. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
    7. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
    8. Transfer the pigeons to a warmed serving dish and keep hot.
    9. Strain the cooking liquid and return it to the pan.
    10. Boil briskly until well reduced, then pour it over the pigeons.
    11. Garnish with fried apple rings and bacon rashers.


    Roast pigeon

    Ingredients
    1 pigeon (plucked and drawn)
    1 or 2 rashers of streaky bacon
    1 oz / 25g butter
    Garnish and gravy for serving

    Notes

    230 deg C, 450 deg F, gas mark 8 Roast Pigeon
    Preparation Time: 0 Hours & 0 Mins

    Cooking Time: 0 Hours & 20 Mins

    Spread the bird with some softened butter and tie the bacon to cover the breast.
    Roast in the centre of a hot oven for 15 - 20 minutes, basting well.
    Remove the bacon before cooking is complete to allow the breast to brown.
    Serve the bacon with the pigeon as garnish.

    Serving Suggestion

    Serve with a selection of vegetables and garnish

    Sauces to compliment woodpigeon dishes
    The two following recipes are ideal sauces for serving with pigeons.

    Mushroom Sauce

    Ingredients

    8 oz. Of button mushrooms
    1 oz. Of butter or margarine
    1 teaspoonful lemon juice
    1 dessert spoonful cornflour
    half a pint of brown stock
    2 tablespoonfuls of cream or tinned milk.

    Method

    1. Peel and stalk the mushrooms and cut them into quarters.
    2. Put them in a small saucepan and add butter and lemon juice and cook slowly for about ten minutes.
    3. Add the half-pint of brown stock: simmer for half an hour.
    4. Mix the cornflour with the cream, add this to the mushrooms and stir in well.
    5. Cook a further few minutes then serve.
    6. This, incidentally, makes an excellent sauce for the stuffed pigeon recipe.

    This next sauce is sometimes termed sauce piquant and can be added to any pigeon dish, particularly casserole or roast pigeons.

    Vinegar sauce.

    Ingredients

    Half a gill of malt vinegar
    1 tablespoonful chopped capers
    A small gherkin
    Half oz. Butter
    Small onion
    Half oz. Flour
    Half oz. Brown stock
    Some chopped parsley.

    Method

    1. Put the vinegar, chopped capers, and the gherkin (also chopped into small pieces) into a saucepan and simmer until the vinegar has been reduced to half.
    2. Then melt the butter in a saucepan, allow it to brown then add the small onion (cut into slices), and stir until that is browned also.
    3. Add the flour, stirring in well, add the brown stock and bring to the boil.
    4. Allow to simmer for a further twenty minutes, then strain.
    5. Finally add to the vinegar, bring to the boil, add the parsley immediately prior to serving.

    Pigeon cream soup !

    Ingredients

    Serves 4

    2 prepared pigeons weighing 400 g (14 oz) each
    1.5 litres(2 1/2 pt) 6 cups water
    1 tsp salt
    Strip lemon peel
    2 small onions
    2 leeks
    Small piece celeriac
    Sprig each parsley, thyme and dill
    2 egg yolks
    5 tbsp double (thick) cream
    1 tbsp fresh dill

    Method

    1. Wash birds well inside and out, put into a large pot with the water, salt and lemon peel and simmer gently for 30 minutes. Skim off scum continuously as it forms.
    2. Peel onions, cut in half, and place cut sides down in a dry frying pan to brown.
    3. Take the white part of leeks only, wash and cut into fine strips.
    4. Peel, rinse and dice celeriac.
    5. Rinse herbs and tie together.
    6. Add prepared vegetables and herbs to stock and continue to simmer, half-covered, for 30 minutes.
    7. By the end of this time the liquid should be reduced by half.
    8. Strain the soup. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup.
    9. Beat egg yolks with cream, combine with 3 tbsp hot stock and stir into soup.
    10. Serve the soup sprinkled with dill.


    Pigeon Burgers

    This recipe is dead easy. All you need is some minced pigeon, minced beef and chopped onions. Mix the ingredients together and then weigh out about a quarter as much of some stale, brown bread and soak it in cold water. When it is thoroughly soaked, wring it out, and mix it in with the meat. If it is not tacky enough, add a spoonful of lard. Shape the mixture into burgers. Cook them in an iron frying pan or on a barbecue grill.


    Woodpigeon à la Wilkins


    Serves 2

    Ingredients
    25g (1oz) butter
    1 medium onion, sliced
    2 medium carrots, quartered
    2 woodpigeon, cleaned
    570ml (1pt) cider, preferably home-made (See "other recipies"!)
    Salt and ground black pepper

    Method

    1. Melt the butter in a pressure cooker and sweat the onion and carrots until they're beginning to colour. Remove from the cooker and set aside.
    2. Brown the woodpigeon in the butter and return the vegetables to the cooker. Then pour the cider over the birds.
    3. Add salt and black pepper to taste and cook for 15 to 20 minutes at H pressure. Reduce pressure quickly and serve with dditional vegetables of your choice.



    Wokked Pigeon.

    8 Pigeon breasts
    Butter for frying
    4 oz Oyster mushrooms finely sliced
    1 Teaspoon of red currant jelly
    2 or 3 Shakes soy sauce
    1 Shake worcestershire sauce
    Salt and pepper
    150 ml Single cream

    Cut the pigeon into thin strips.
    Heat the butter and add the pigeon and cook for a few seconds, stirring furiously.
    Add all the other ingredients except the cream, cook for a few seconds more then add the cream.
    Serve with buttered toast..........


    Bachelor`s pigeon

    2 Oven ready pigeons
    1 lb Peeled onions, sliced in thick rings
    4 oz Raisins
    2 Teaspoons demerera sugar
    1 Bottle red wine
    Salt and pepper
    1 Rounded teaspoon cornflour
    Gravy browning

    Put the pigeon on top of a layer of onionsin the bottom of a saucepan, cover with the rest of the onion rings and the raisins.
    Add the sugar, red wine, salt and pleanty of pepper.
    Cover tightly and simmer gently for 1-2 hours, or until the pigeons are tender.
    Remove them to a serving dish, fish out the onion rings and arrange around the bird.
    Reduce the liquid to half pint, add the cornflour mixed with a little water and a drop or two of gravy browning and stir until it thickens, then pour over the pigeons.

    Reply With QuotePan-fried pigeon with cabbage puree

    Ingredients
    3 pigeon breasts
    2 tbsp olive oil
    ½ cabbage, shredded
    30g/1oz butter
    2 tsp thyme leaves
    120ml/4fl oz double cream
    1 onion, sliced
    30g/1oz butter
    1 tsp sugar
    290ml/½ pint beef stock (made fron a stock cube)
    55ml/2fl oz red wine
    salt
    freshly ground black pepper


    Method
    1. Sauté the shredded cabbage with the butter and a splash of water for 3-4 minutes.
    2. Add the thyme and sauté for two minutes until cooked.
    3. Season the mixture and put in a food processor.
    4. Blend until a purée is formed.
    5. For the confit - fry the onion in the butter for 5-6 minutes.
    6. Add the sugar, beef stock and red wine.
    7. Reduce for 8-10 minutes, stirring occasionally and season.
    8. Drizzle the pigeon breasts with olive oil and season.
    9. Sear on a hot griddle for two minutes on each side and leave to rest for 3-4 minutes.
    10. Slice the pigeon and serve on a bed of the cabbage purée with the confit.


    Pigeon & Guinness Casserole

    16 Pigeon breasts cut into chunks.
    4 oz Fat Bacon
    2 oz Butter
    10 Shallots, Peeled and left whole.
    4 Carrots, Peeled and cut into thick rounds.
    2 oz Flour.
    300 ml Guinness.
    150 ml Stock or stock cubes and wayer.
    1 Tablespoonb Dark Muscovado sugar.
    2 Teaspoon Tomatoe puree.
    Salt & pepper.
    1 Dash red wine vinegar.
    1 Teaspoon red currant jelly.

    Brown the pigeon breasts and bacon in the butter, then add the vegetables and cook for a few mins.
    Sprinkle in the flour and add the Guinness, stock and all the other ingredients except the wine vinegar and redcurrant jelly.
    Tip into a 3 pint casserloe dish and cook in a pre-heated oven set at 400F/Gas mark 6/200C for 15 mins then turn down to 325F/Gas mark 3/160C for 2-3 hours.

    Add a dash of the vinegar and the jelly to taste..

    http://www.ushootclays.com/page8.htm


  • Registered Users, Registered Users 2 Posts: 24,263 ✭✭✭✭ejmaztec


    Coo coo


  • Closed Accounts Posts: 870 ✭✭✭Jagle


    sorry to hijack the thread a bit, was coming home recently same thing happened me, expected animal to move, animal didnt move, good news is if you hit a rabbit doing 80+ looks like the car is powered by fluff, as he pretty much exploded into a could of fluff, and no i didnt feel guilty, did feel annoyed i had to wash down the car after words


  • Registered Users, Registered Users 2 Posts: 11,554 ✭✭✭✭alwaysadub


    Biggins wrote: »
    Here you go OP, don't fee guilty:

    Pigeon is quite nice actually-had it in a restaurant before.


  • Advertisement
  • Registered Users, Registered Users 2 Posts: 884 ✭✭✭cats.life


    stop the pigoen ,stop the pigeon ,stop the pigeon nooooww, remember that cartoon years ago, darstily mudsley or somthing of that affect.


  • Registered Users, Registered Users 2 Posts: 24,263 ✭✭✭✭ejmaztec


    Jagle wrote: »
    sorry to hijack the thread a bit, was coming home recently same thing happened me, expected animal to move, animal didnt move, good news is if you hit a rabbit doing 80+ looks like the car is powered by fluff, as he pretty much exploded into a could of fluff, and no i didnt feel guilty, did feel annoyed i had to wash down the car after words

    How could you have had words with road-kill?:confused:


  • Registered Users, Registered Users 2 Posts: 25,775 ✭✭✭✭kfallon


    cats.life wrote: »
    stop the pigoen ,stop the pigeon ,stop the pigeon nooooww, remember that cartoon years ago, darstily mudsley or somthing of that affect.

    Oh dear, oh dear, oh dear!!!


  • Registered Users, Registered Users 2 Posts: 11,554 ✭✭✭✭alwaysadub


    cats.life wrote: »
    stop the pigoen ,stop the pigeon ,stop the pigeon nooooww, remember that cartoon years ago, darstily mudsley or somthing of that affect.

    Still the wrong words..


  • Registered Users, Registered Users 2 Posts: 884 ✭✭✭cats.life


    alwaysadub wrote: »
    Still the wrong words..
    i am only 3yrs so get lost you spelling nazi,s..


  • Registered Users, Registered Users 2 Posts: 25,775 ✭✭✭✭kfallon


    alwaysadub wrote: »
    Still the wrong words..

    He gave it his best shot tho and that's all that matters :pac:


  • Banned (with Prison Access) Posts: 34,567 ✭✭✭✭Biggins


    cats.life wrote: »
    stop the pigoen ,stop the pigeon ,stop the pigeon nooooww, remember that cartoon years ago, darstily mudsley or somthing of that affect.

    Dastardly and Mutley
    See: http://en.wikipedia.org/wiki/Dastardly_and_Muttley_in_Their_Flying_Machines



  • Closed Accounts Posts: 593 ✭✭✭Rockery Woman


    I hit one today - luckily it didnt scratch my bumper! Feckin pests :mad:


  • Registered Users, Registered Users 2 Posts: 884 ✭✭✭cats.life


    kfallon wrote: »
    He gave it his best shot tho and that's all that matters :pac:
    thanks mum:p


  • Advertisement
  • Registered Users, Registered Users 2 Posts: 25,775 ✭✭✭✭kfallon


    cats.life wrote: »
    thanks mum:p

    That's ok, now do you want Cheese Strings for your supper my little tubby-wubbykins? :p


Advertisement