Pigeon Jerky

Most people don’t think of making jerky out of this common and often underrated bird, so good pigeon jerky recipes are scarce as hen’s teeth. Either that, or our fanatic pigeon shooting friends are holding them quite close to the vest.

We’ve been experimenting a bit with pigeon jerky and we have a few ideas. Many beef jerky marinades seem to work fairly well. Duck or goose jerky recipes can be adapted too. We’d love to hear about some of your favorite creations.

Soy and Ginger Pigeon Jerky

  • 6 pigeon breasts
  • 1 cup soy sauce
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1 teaspoon fresh grated ginger
  • 1 pinch cayenne pepper

 Pound and flatten pigeon breasts in an effort to make them as uniform as possible, then cut into thin strips about 1/4″ thick. Combine the rest of the ingredients in a mixing bowl and add the breast meat. Marinade for 4 to 12 hours in refrigerator, then dehydrate for about 8 hours at 155 degrees. It is done when it cracks easily when bent.

Serve with some creamy goat cheese of your choice on a good artisan cracker and a glass of good Port to wash it down. Guaranteed to stump the crowd, because almost no one can guess it’s origin. They will, however, want more.

 

One thought on “Pigeon Jerky”

  1. May I just say as you didn’t make it very clear, do not eat feral pigeons as in the smaller ones you find around city centres as they are disease carriers (not to mention they make their nests from their own faeces).

    The larger breed of pigeon known as the common wood pigeon or culver which Is usually found in rural/woodland areas can be eaten as they are relatively clean animals and disease free. I have shot and roasted several of these birds (not seasoned) over an outdoor open fire and I can liken the taste to duck/chicken and the texture to duck/beef.

    Perfect meat for fajitas I would say, not my favourite wild meat but in the top five anyway. I intend to try making jerky from a wide variety of meats in an outdoor diy smoker, pigeon being one of them and I expect it to be quite similar to beef jerky.

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A Journal of Honest Food, Freedom, and The Natural World