Thread: Pigeon Meat…Safe and Good Eating?

Is there anyone out there who’s given the old flying rats a nudge or know of any tales good or bad? I’m typing this out trying not to laugh but it’s a serious post.

I know squab is still a delicacy in many places and I’ve heard plenty of stories about people eating it back in the day. Even twenty-years ago it was consumed more than chicken in many Western countries I’m told. Can carry a high risk of E-coli apparently…Google tells me this is mostly for town pigeons though as rural ones eat cleaner and live cleaner and are therefore not as likely to be disease carriers.

I’m culling a bunch of pigeons for a large rural block in North Canterbury and as I picked one up today it felt particularly plump…got the cogs turning.

Anyone for some pigeon sausage or salami? Roast pigeon? Pigeon steak?

Or just dog meat?

Or worm food?

What do you reckon?

Yep shot some heathy specimens, took the beast meat off, tried it fryed, was very gamey, just not me, game in general is in the way its prepared, some people could make a wild lunchin sausage taste good, cat loves it so thats it destiny, like to make use of what I kill.

If they are rural go for it! Great eating!!

People turn their noses up at pigeons due to the "rat of the sky" saying.
I wouldn't touch a city bird mainly due to diet. But all those ones you are shooting are most likely feeding off prime farmland.

If you ever want a go for a shoot let me know.

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Best of the game birds in my opinion if shot around grain silos or other grain storage/transporting sites.


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The ones I ate were good. Breasted and then made snitzel. Mine were rural ones

I've knocked a couple over and eaten them in last few months. Rural. Great meat.
Would rank it third behind pheasant and quail and miles ahead of duck. Slow cooked over charcoal bbq. Delicious.

To get rid of the gamey flavour in wild game, I crumb it, whip up an egg in a bowl and add lemon pepper seasoning to that.
Dunk your venison, duck, pigeon or goose in that and then into bread crumbs, with Bacon stock powder added to the crumbs.
We have been doing our venison like this for over 20 years, the crumbs keep the moisture in which makes it a lot more tender.
I have lost count of the number of people who have had venison before and didn't like it because it was too gamey, change their mind
when they have had the crumbed version.

Originally Posted by MCCPRO

If they are rural go for it! Great eating!!

People turn their noses up at pigeons due to the "rat of the sky" saying.
I wouldn't touch a city bird mainly due to diet. But all those ones you are shooting are most likely feeding off prime farmland.

If you ever want a go for a shoot let me know.

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Good to see there’s some enthusiasm behind the meat!
I’m going to give it a go and I’ll post results.

A shoot is always nice. I’ll flick you a DM

Originally Posted by charliehorse

The ones I ate were good. Breasted and then made snitzel. Mine were rural ones

I think you’re onto something with the sniddy…that’s how I’ll do them I reckon.

Originally Posted by kruza

I've knocked a couple over and eaten them in last few months. Rural. Great meat.
Would rank it third behind pheasant and quail and miles ahead of duck. Slow cooked over charcoal bbq. Delicious.

Better than duck is a huge call! I’m excited now

Originally Posted by HUNTY

To get rid of the gamey flavour in wild game, I crumb it, whip up an egg in a bowl and add lemon pepper seasoning to that.
Dunk your venison, duck, pigeon or goose in that and then into bread crumbs, with Bacon stock powder added to the crumbs.
We have been doing our venison like this for over 20 years, the crumbs keep the moisture in which makes it a lot more tender.
I have lost count of the number of people who have had venison before and didn't like it because it was too gamey, change their mind
when they have had the crumbed version.

Thanks for the tips!

Growing up and over the years since Pigeon pie was a regular treat, especially during grain and pulse season. They were crafty buggars when they were regularly getting a tong up around the district.

I've only had it once on the BBQ and it wasn't as tough as I thought. Was fine to eat, like most have said its very gamey but a good sauce goes a long way. That being said my go to sauce for any meat whether its game or farmed is satay sauce served over rice. It could make a magpie taste like pheasant imo. (someone else can try that one out)

Originally Posted by slk12

I've only had it once on the BBQ and it wasn't as tough as I thought. Was fine to eat, like most have said its very gamey but a good sauce goes a long way. That being said my go to sauce for any meat whether its game or farmed is satay sauce served over rice. It could make a magpie taste like pheasant imo. (someone else can try that one out)

Bleeding removes alot of gamey flavour as you'd know
But most people keep game birds whole, ive always removed the heads and gut if I'm going to eat the meat and as soon as possible. Bit messier but doesn't bother me.


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Yep have eaten them quite often, as I dont like to just shoot stuff and not use it. Really nice. breasted them and Did it as nuggets. Not as strong as duck and pretty tender. Would really consider trying a thick casserole and making an actual pigeon pie.