Piazza San Marco in Venice is far from the only place on the planet where you can see huge flocks of pigeons. They seem to live everywhere. City pigeons are descendants of birds inhabiting rocky cliffs many centuries ago. Hence the unthinkable love of these urban birds to high-rises and cornices that resemble rocks. But the role of pigeons in our life is far from a useless neighborhood, otherwise a person would not try to keep these birds near him for more than 5000 years.
general characteristics
The taming of pigeons began many hundreds of years ago. Today, there are many types of "domesticated" pigeons. But the “call of the ancestors” is so strong that the birds, who escaped from the breeders, easily join the flocks of wild relatives and get along well in the new family. However, the regular crossing of escaped domesticated birds and wild pigeons led to the fact that in Europe there were almost no “pure” Columba Livia (blue pigeons). Representatives of this species are preserved in large numbers only in North and South America. But in the US, pigeons are considered the number one problem. Only in New York alone, according to rough estimates, more than 1 million of these birds live, and around the world this figure is about 400 million individuals. Among them, 800 breeds are domestic pigeons.
The pigeon (Latin name Columba) is a small bird: its weight rarely exceeds 400 g, and its size is 40 cm, although there are species that can gain up to 3 kg of weight. But the wingspan of these small birds is more than half a meter. The color of plumage in different species can vary significantly, but most of all on the planet there are gray birds with a dark tail and pale gray wings with black stripes. In appearance, males and females practically do not differ from each other, young birds can be easily recognized by fewer overflows on plumage.
The nests of blue pigeons are usually fragile and short-lived. Meanwhile, birds can re-build their "houses" in the same place - on the remains of the previous one. And since they do not bother to clean the nests of feces of chicks, over time the "house" becomes stronger, bigger and dirtier.
These birds have incredible navigational abilities. They can easily find their way home from any distance and during flight at high speed. But, despite this, pigeons are prone to settled life and rarely leave their native places. If they involuntarily have to “move” (for example, to poultry with the owner), they will quickly find their way back home. In some cases, they need only a few hours to determine their new location and get directions.
Biological features
The life of these birds largely depends on people who provide pigeons with food. Therefore, most often these birds can be seen in parks, near houses, farms, feed mills, where they always get enough food and water. In addition to human food, the diet of pigeons includes seeds, fruits, sometimes invertebrates. Biologists believe that a pigeon needs about 30 ml of water and 30 g of dry food per day (which is about 10% of their body weight).
These birds are monogamous. They reach puberty at the age of 7 months. On the 7-12th day after mating, the females lay 1-3 white eggs, of which 18 days later the chicks appear. The first food of young animals is bird food, which is a secret secreted in the beaks of adult birds of both sexes. It will take about 30 days for the kids to lean, grow strong, and leave the nest. Pigeons can breed at different times of the year, but nevertheless, the peak is noted in spring and autumn. The population of the pigeon flock, as a rule, consists of an equal number of females and males. When the number of birds decreases sharply, pigeons actively restore their population. In captivity (domesticated) birds can live 15 years or longer, urban birds - no longer than 48 months.
Pigeons in world culture
It is believed that even the Sumerians and the inhabitants of Mesopotamia knew the pigeons and ate them for food. Soon after domestication, birds became much more for people than just a source of food. People watched them and realized that they could receive other benefits from birds. So even in ancient Phenicia, the services of sizars were used to transmit information. This skill of birds is used to this day. It is known that during the Second World War pigeons "moonlighted" as scouts.
In ancient times, people deified these birds. Biblical Noah released a dove from the ark. The Holy Spirit in the Christian tradition is represented by this bird, as well as the goddess Ishtar, Venus, Aphrodite. And among the Chinese, the dove embodies loyalty and longevity.
In addition, since the late Middle Ages, pigeons were bred in Europe to satisfy aesthetic needs. And by the beginning of 1900, they had become popular "pets" not only among the nobility, but also among representatives of the working class. And now breeders annually hold exhibitions of pigeons, in which several tens of thousands of birds of different breeds can be represented.
In addition to everything, a unique competition, pigeon races, is popular among Europeans and Americans. By the way, a collection of the best "racers" can cost more than $ 100 million, and a winning bird can cost more than $ 300 thousand.
But even this does not end the use of pigeons for humans. In addition to many other advantages, they serve as nutritious food, which in different centuries saved a person from starvation, and now the meat of these birds is on the menu of many restaurants.
Pigeon meat: health benefits and harms
Dovecote on the content of useful substances can compete with any other type of meat. In the fillet of these birds are found:
Calorie content per 100 g of meat is approximately 213 kcal. Dovecote belongs to easily digestible products that do not cause obesity.
Useful properties of pigeon meat
The function of this delicacy for human health is determined by its chemical composition. Each component contained in the product plays a role in maintaining the proper functioning of the human body. Here are just some of the useful features.
Pigeon Protein:
- improves the function of the immune system;
- supports healthy skin, nails and hair;
- promotes the production of enzymes;
- helps to lose weight faster;
- relieves fatigue and weakness;
- enhances overall health;
- important for proper blood coagulation;
- necessary for the proper growth and development of the body.
If you know that this delicacy contains impressive portions of vitamin B1, it becomes clear why this meat is important for the nervous system, muscles, including the heart, and blood vessels. Also, regular consumption of this product will help prevent numbness in the legs and increase appetite.
Thanks to vitamin B3, pigeon meat:
- creates the right balance of "bad" and "good" cholesterol;
- normalizes the level in the bloodstream;
- promotes proper fat metabolism;
- relieves weakness;
- normalizes appetite;
- prevents infectious skin diseases;
- protects against digestive upset;
- restores healthy skin.
Vitamin B6 in pigeon is also present in large quantities. Due to this, poultry meat:
- useful for the proper functioning of the brain;
- provides the body with energy;
- prevents the risk of developing cardiac diseases;
- beneficial effect on nerve cells;
- prevents the accumulation of excess homocysteine;
- reduces fatigue;
- serves as a prophylaxis of anemia;
- reduces the risk of dermatitis, eczema and other skin diseases;
- reduces cramps.
Pigeon meat is a good source of copper, and it is known to:
- strengthens various tissues of the body;
- supports bone health;
- improves the functioning of the thyroid gland;
- beneficial effect on the state of the nervous system;
- increases the level of “useful” cholesterol;
- relieves chronic fatigue and weakness.
Any meat is an important source of iron. Sisare fillet is no exception. Due to this, it:
- improves the distribution of oxygen throughout the body;
- strengthens the immune system;
- supplies the body with energy;
- treats weakness;
- increases the level of concentration;
- reduces the likelihood of infectious diseases;
- strengthens nails and hair;
- relieves dizziness;
- prevents migraines;
- protects against the risks of depression and apathy.
Zinc in the meat of domestic or wild pigeons gives it many useful qualities. In particular, the systematic consumption of these birds as food:
- strengthens the immune system;
- promotes proper bone cell growth;
- prevents the occurrence of warts;
- accelerates wound healing;
- exacerbates the sense of smell and taste buds;
- normalizes blood sugar;
- regulates metabolism;
- normalizes appetite;
- prevents depression;
- protects against frequent colds and infections;
- promotes healthy growth and development of children.
Well, perhaps the most important ability of pigeon gives selenium. Thanks to this component, meat:
- protects against free radicals;
- activates the functioning of the thyroid gland;
- reduces the risk of inflammation in the joints;
- prevents muscle pain;
- reduces fatigue;
- prevents hair depigmentation;
- prevents the appearance of age spots on the skin;
- protects against certain types of cancer;
- reduces the risk of developing heart and vascular diseases.
Who needs pigeon
The fact that cisar meat is not only nutritious, but also has many health benefits, is already clear. But in addition to the general strengthening function, pigeon is able to effectively prevent many diseases. Modern medicine, for example, recommends this product to people with kidney disease and high blood pressure to improve memory and regulation in the blood. The benefits of pigeon meat are also noted by cosmetologists. They claim that this product is able to effectively affect the skin: make it soft, relieve wrinkles and age spots.
This dietary product is useful for pregnant women, people aged, as well as people recovering from serious illnesses or surgeries. Pigeon is useful for the treatment and prevention of anemia, with various diseases of the blood, lungs and general weakness.
This product is also useful in the diet of obese people. Being a low-fat and nearly quarter-protein diet, it contributes to healthy weight loss and balance.
Representatives of ancient civilizations used pigeon as food. The meat of these birds resembles red chicken fillet or (although not so fatty), but surpasses many bird species in its beneficial properties as well.
Pigeon is full of proteins, minerals and is easily absorbed by the body. Food lovers love the meat of these birds for its softness and tenderness of texture. And unlike other feathered game, dovecot is not characterized by a specific smell. This meat is equally tasty in fried, stewed, baked or grilled. Chefs of many restaurants recommend combining this slightly sweet fillet with berry and fruit sauces, red wine, mushrooms and vegetable side dishes. In different countries there is a tradition of cooking this bird. The French, for example, are delighted with the pigeon in the marinade, the Chinese serve it with green peas, in Moldova it is customary to stuff bird carcasses, and in Egypt -.
Pigeon is classified as a delicacy. In the Middle Ages in the Middle East and Europe, wild pigeon meat was consumed, but today the fillet of domesticated birds serves as raw material for almost all dishes.
How to choose, store and carve pigeons
For sale usually put already cut frozen carcasses. When buying a bird in the market, it is first of all important to pay attention to the smell - it must be fresh. The color of real pigeon meat is red, and the skin of these birds is dark, in some species brown-purple. By this feature, it is easy to determine that the carcass belongs to a pigeon.
If you got the pigeon as a trophy on the hunt or you decided to cook poultry, then it is important to know some features of carcass cutting. To begin with, even before plucking, it is necessary to chop off the head, wings and legs. Starting just below the rib cage, cut the peeled carcass. The first thing they take out of it is the “goiter” (where food is first collected) and the intestines, then they are cleaned of other giblets. Rinse the prepared carcass thoroughly and you can start cooking any dish. As a rule, the average pigeon is a portion for one person.
Sometimes pigeons cease to be peaceful neighbors with nutritious meat for people. The first and most obvious nuisance of such a neighborhood is litter. In one year, one pigeon can produce about 3 kg of guano. And this is not only an unpleasant smell, dirty benches, cars. Pigeon droppings can be a source of diseases dangerous to humans and livestock, and its evaporation can cause fungal diseases.
These birds are famous all over the world. They live side by side with man for many centuries. Even at the dawn of civilization, people understood: this bird is not only beautiful, smart, but also tasty, healthy. To this day, sisare fillets can compete in nutritional value with many other types of meat.
Hello!
It's about pigeons and more.
In dispute with TAI a glimpse of the taste of the dove.
Because I have beaten a dove with pneumatics more than once with my IL with optics (although they sometimes flew away, damn worms), and having climbed a bunch of sites, I prepared a large article with photos, descriptions of traps, ways of bird hunting and reviews of people-hunters about pigeon meat + added recipes here, not just pepper and salt.
I immediately warn you - "a lot of beeches." But the article is interesting, I give my word :)
2. Taste quality of meat (how to choose the right bird)
4. Recipes
P.S. The article contains not very nice photos, animal lovers, please do not disturb, this is stupid for obvious reasons - this is not a kindergarten.
You need to beat the pigeon just below the chest into the ventricles of the heart, the lungs or, of course, in the head.
Also, if you have a rifle stronger than my Izhaki, you can beat between the wings by slightly shifting to the base of one of them in order to damage the joint that drives one of the wings.
Everything is clear with the city: he went out and started to beat, they haven’t become shy, they’ve recently become shy, but as for wild pigeons or the so-called vahirey?
Here, of course, a little more complicated, if with their city counterparts, the wyahiri are rather timid birds. If you have studied the places of their appearance, for example, whether it’s a daily arrival at a watering place or arable land after the work of farmers, then you use these models: 
in order to attract a bird.
Or act in general and as always: quietly, carefully and neatly, but quickly, because I repeat - the bird is very cautious and lively on the wound.
"The pigeon is a bird characterized by unpredictability of flight path and size much smaller than the average duck. So despite the slower speed than a duck it’s harder to shoot. "(c) user with the nickname" Own "
I’ll also catch on the topic of snares:
"Place a few snares on a rope or wire,
stretched low above the surface of a stream or stream.
Set hooks
berries or other bait on them are also wonderful
way of catching birds. The hook is stuck in the bird's throat. "
(c) Peter Darman, Survival Manual in Extreme Situations.
2. Taste quality of meat (how to choose the right bird)
Imagine that you shot, for example, 3 pigeons (no matter which).
They plucked, scalded and, in general, carried out all the necessary procedures, including gutting, etc.
When gutting, pay attention bird goiter (numeral 6 in the picture of the anatomy of the bird), because birds lived not at home and it is not clear what they ate if there were a lot of blueberries \\ oats \\ wheat in the goiter, etc. healthy cereals and berries, then everything is in order, if blackness is present or if you still don’t understand something, then boldly throw it away - this copy does not suit us.
Note: In young pigeons, the skin on the chest is light pink in color, while in old pigeons, the skin is dark purple. Of course, we must choose the young ones, because the old ones are quite tough, which is not buzzing. (Although someone there will watch during PSU hard not hard :))
I also want to immediately warn the question of the so-called pigeon stumps:
During severe frosts, pigeons simply freeze their paws and their claws fall off. If the bird is externally and internally normal, then feel free to eat!
The most delicious are fried, stuffed. To clean them, gut them, wash them thoroughly, soak in the vinegar in half in the evening with water. The next day, wash, chop, etc.
Old pigeons are fried for 20-30 minutes, young ones -15 minutes. If the pigeons are young, then do not wet them in vinegar.
4. Recipes
A user with a nickname is writing Zed:
"Soaked for 24 hours in water to make the meat soft, then stuffed with lard and garlic, fried in butter, put a slice of butter, peppercorns, a piece of onion and bay leaves in a carcass, put pre-chopped potatoes and in the oven for an hour, the first hour of baking tray it’s covered so that the meat doesn’t dry. The smell ... abalde, and the meat is soft-soft. "
Here are some more recipes from hunters:
A user with a nickname is writing Own:
"The dish is cooked in a cauldron on a fire (we are on a blowtorch). Pluck carcasses of pigeons, burn and rinse. Place in a cauldron with water. Bring to a boil. Reduce heat and simmer for 1.5 - 2 hours. Periodically removing foam.
After about 30 minutes from the moment of cooking, throw 2-3 whole peeled onions into the cauldron.
Peel the potatoes and cut them into large pieces. Also come with carrots and bell peppers.
Throw carrots and potatoes, salt and pepper to taste. Cook another hour. Then put the bell pepper and cook for 20-30 minutes. Shurpa is ready! There is shurpa preferably immediately.
When serving, sprinkle finely chopped green onions, cilantro, dill and parsley on top.
In general, among hunters it is believed that shulum does not have the same recipe. The main thing is to prepare with the soul. "
Is writing Shanson: "Today I stewed 3 pigeons with potatoes and vegetables. The meat is chic, soft, odorless. Much better than duck. It reminds me of hazel grouse."
And here is how pigeons are cooked in France:
Fried pigeons
Gut, rinse well and prepare 4 pigeons, sprinkle with salt and black pepper inside and wrap in thin slices of bacon. Tie, put on a greased baking sheet and fry. Serve with Bechamel sauce, to which add finely chopped cooked mushrooms.
Or one more thing:
Fried pigeon
The prepared pigeon carcass is cut into 4 parts, placed in a deep pan, poured with milk and left in it for 3 hours. then the meat is taken out of the milk, dipped in the ice, breaded in breadcrumbs and fried in olive oil. When serving, the dish is decorated with slices of orange or lemon.
Ingredients: olive oil, orange, lemon, pigeon, breadcrumbs, milk, eggs.
The rest of the recipes can be found here:
In general, what I could squeeze at a time - squeezed! Of course, not all information is natural here, but I set out everything in general and, I hope, exact features.
Enjoy your reading and appetite! :)
PS At the weekend I’ll go to nature after beating a pigeon, barbecue from it is just a plague! \u003d))
The article used materials:
Extreme Survival Textbook - Peter Darman
It was written to the music of Nikelback \u003d P
Cuisines from around the world have in their arsenal dishes from chicken, turkey, goose, ostrich, duck. What about pigeon meat on your table? Before giving an unambiguous answer to the question of whether pigeons can be eaten, let's turn to the history of the domestication of these birds. In this article, we will consider not only the theoretical side of the issue, but also talk about the intricacies of preparing healthy and delicious pigeon meat dishes.
Pigeons were tamed by humans about five to six thousand years ago. And the main goal of domestication of these birds was to obtain the most tender meat, which was served at the table of wealthy influential people in Italy, Egypt, Greece, Turkey.
It is in the countries of the Mediterranean coast that pigeons are first mentioned in chronicles as a delicacy on the imperial table. History says that the first schools of culinary art were erected in Ancient Rome, in which the most refined and expensive gastronomic masterpieces were prepared. Pigeon meat was considered more valuable than beef.
By the way, pigeon meat dishes have gained great popularity in other countries: Hungary, France, India, USA, Vietnam, China, Ukraine and others.
There is a theory that the dove itself came to man. And in the future, this neighborhood has become beneficial to both parties. Birds settled close to farmland, as there were always edible herbs and fruits in the garden. And a person eventually noticed that the vegetation sprouts faster on the ground covered with pigeon droppings.
Is it possible to eat city pigeons?
In modern society, one can often hear that pigeons are distributors of dangerous viruses and diseases, they are often called "feathered city rats." And, unfortunately, such statements are justified.
Pigeons are carriers of many viral, bacterial, fungal and other diseases that can penetrate the human body in contact with infected birds or their secretions (fluid from the eyes and beak, bird droppings), by airborne droplets. Newcastle disease, histoplasmosis, encephalitis, ornithosis, erysipelas, salmonellosis, ascariasis, tuberculosis, toxoplasmosis - this is not a complete list of diseases.
Unhealthy pigeon - lethargic, inactive, possibly partially paralyzed or limping, may have bald spots or ulcers on the wings, body. Wet eyes and beak, sneezing and strange gurgling or wheezing sounds are also characteristic of a sick bird. As a rule, it is such individuals that may be in the hands of a child or a compassionate adult.
There are absolutely no city pigeons.
In addition to the fact that pigeons are carriers of dangerous diseases, they are not particularly picky in food and in the conditions of a large metropolis they often eat garbage, carrion, and drink dirty water. Thus, it is easy to guess what awaits a person who dares to taste food from the meat of city pigeons. A few weeks under the supervision of doctors is the best option.
It is worth noting that due to the poor diet and habitat in sewage, the meat of city pigeons is hard and tasteless. It is absolutely unsuitable for use in food and has nothing to do with dishes of small-fiber, juicy and delicate delicate meat of young pigeons.
Is it possible to eat wild pigeons?
Birds living in the wild are less at risk of disease than urban birds.
But remember the events of 2004-2005, when a wave of reports about the bird flu virus swept through the world media. Pigeons, like chickens, turned out to be susceptible to this disease, and therefore quarantines and the elimination of infected individuals were carried out. In some regions of Russia, whole swarms of wild pigeons were shot.
A wild dove is a game that can become the prey of an experienced hunter. But not every hunter is able to judge by the external signs about the state of health of the bird, and even after the heat treatment of the carcass, the probability of human infection cannot be excluded by one hundred percent.
But, despite this, wild pigeons are considered a valuable trophy and a delicious dish on the hunting table. Hunters have repeatedly praised the taste of mustard and vyakhirei meat. Usually, soups are cooked from such game or baked in charcoal foil.
Based on the above information, it can be concluded that in 85-90% of cases, the meat of wild pigeons is not harmful to human health, but rather a fairly valuable dietary product.
Video - Wild pigeons in their natural habitat
Can I eat pigeons?
If domestic pigeons are healthy, vaccinated and have sufficient live weight, and you have a desire to try their meat, then you can cook the birds and serve. Most often, large individuals are slaughtered, which are rejected by external signs and have no value for the breeder. But breeders of decorative domestic pigeons almost never eat the meat of their pets. It is not only a matter of affection and a humane attitude to birds, but also that the meat of an adult bird is quite hard and dry, and the chicks of ornamental breeds at the age when they need to be slaughtered do not have time to gain weight.
In order to be able to feast on dishes from low-calorie and healthy poultry meat, through complex breeding work, special "meat" breeds of pigeons were bred.
Breeds of domestic pigeons that were bred in order to obtain tender meat. Features of keeping and breeding meat pigeons.
As far back as the last century, automated farms specializing in breeding pigeons of meat breeds appeared in Europe and the United States of America: king, texan, modena, strasser and others.
The cut carcass of the average decorative pigeon has a weight of about two hundred to three hundred grams, and the mass of the carcass of a meat pigeon is two to three times more. Some large individuals are capable of reaching a weight exceeding 1200 grams.
Pigeon meat: benefits and harm to human health
Pigeon meat is food for strengthening immunity, normalizing blood pressure and the digestive tract, reducing weight, and speeding up the body's recovery from illnesses or surgical treatment.
Pigeon meat soup with noodles and herbs - a healthy and tasty dish
Pigeon meat is rich in protein, its amount is eight percent higher than the protein content in chicken meat. One hundred grams of dovecote accounts for only one to two percent fat. The calorie content of the product varies depending on the method of its preparation, but on average 100-140 Kcal per 100 g of boiled or baked meat. Iron, calcium, magnesium, zinc, phosphorus - this is not a complete list of minerals that should be present in the diet of a healthy person and which are contained in the meat of pigeons.
The table below shows the vitamins and minerals found in 100 grams of raw pigeon meat.
| Vitamins | Mineral elements | ||
|---|---|---|---|
| Vitamin Name | The name of the mineral element | Its content in 100 grams of raw meat | |
| A | 0.03-0.06 mg | Iron | 3.7 mg |
| FROM | 5.3 mg | Magnesium | 22.5 mg |
| PP | 6.3 mg | Calcium | 12-15 mg |
| IN 2 | 0.24 mcg | Potassium | 180 mg |
| AT 5 | 0.73 mcg | Sodium | 53.8 mg |
| AT 6 | 0.42 mg | Manganese | 0.018 mg |
| AT 9 | 0.46 mcg | Zinc | 2.27 mg |
| AT 12 | 0.41 mcg | Selenium | 12.9 mg |
A contraindication to eating pigeons can only be your personal beliefs, there are no other restrictions and precautions.
In addition to its beneficial properties, the meat of a young pigeon is very tender and just melts in your mouth.
How to choose, cut and cook pigeons
Breeders of meat pigeons know that plucking and carving pigeons is better immediately after slaughter. To do this, lay out a clean oilcloth or plastic bag, where you will put down the feathers and feathers of the bird. Wear rubber gloves.
You can pluck the pigeon “dry” or after scalding the carcass with hot water. The first method is preferable, since you can use bird feathers as a material for filling pillows, and meat that has not undergone additional heat treatment will retain its taste better.
After removing the feathers, the carcass is lightly scorched by fire, rinsed in cold water and dried.
The process of gutting a pigeon begins with the removal of the head, paws and part of the wings. After that, the body is longitudinally cut from the neck to the cloaca and all internal organs of the bird are removed.
Below is a step-by-step instruction for carcass cutting and pigeon fillet extraction.
| A photo | Description |
|---|---|
| With one hand, take the bird by two wings, connecting them behind the pigeon, and with the other hand begin to pluck the sternum of the bird from the neck, moving along the body. Small feathers are more convenient to remove against their growth, and long feathers, on the contrary, in direction. |
| Holding both wings of the bird behind, turn them to a characteristic crunch. After which, the wings will separate from the carcass. |
| Holding the bird upside down, pierce with your thumb under the ribcage and separate it from the body. |
| Remove the remaining skin in the chest and place it on a cutting board. With a sharp knife, make a deep incision along the bone and separate the fillet. |
In farmer’s markets, pigeon carcasses are sold already cut and plucked, but they leave their paws and head so that the buyer is sure what kind of bird he bought. The meat of pigeons, like other game, has a maroon shade, and the carcass itself is blue-violet. Freshly cut carcasses of birds should not have unpleasant odors.
You can buy pigeon meat at some grocery stores. As a rule, pieces of meat are already chopped and frozen.
Regardless of the place of purchase of pigeon meat, make sure that the seller has the necessary certificate of quality of its products.
The best option for cooking pigeon is light roasting on the grill or grill. Before putting the carcass on the grill, it is rubbed with pepper, salt, you can experiment and add paprika, garlic or assorted herbs. For flavor, it is recommended to lubricate the meat with a thin layer of butter. A great addition to the dish is creamy mushroom sauce.
You can also boil meat, stew with vegetable stew, cook soup or broth, stuff the carcass and bake in the oven. But it is not recommended to fry pigeons, since during cooking the poultry meat becomes dry and loses all its useful properties.
Pigeon meat can be compared to wild bird meat, but with a characteristic sweetish flavor, which can be shaded with fresh herbs, berries and even fruits. As a side dish, steamed vegetables, rice, boiled or fried in oil with garlic, baked potatoes are suitable for pigeon dishes.
Video - How to Carve and Cook Pigeons
French Pigeon Meat Recipe
In order to prepare a dish of pigeon meat in the best traditions of French cuisine you will need:
- 3-4 carcasses of pigeons;
- 200 ml of dry white wine;
- 150 grams of butter
- 30 ml of lemon juice;
- salt, pepper, aromatic herbs to taste.
Melt the butter in a deep frying pan and simmer the pigeon meat until cooked over medium heat. While the meat is languishing under the lid, mix the wine, lemon juice, fragrant herbs, salt, pepper. When the meat is ready, remove it from the heat and put in the marinade for a couple of minutes.
Lentils, beans or artichokes can be served with pigeons. Ideally, after cooking, you can pass the side dish through a blender until you get a homogeneous air mass.
Garnish the dish with a sprig of basil or a slice of pear and serve. Bon Appetit!
Basically, people who did not have experience with birds think that they are doing a good job, tossing them bread crumbs and leftover rolls that they themselves eat to feed them. And thereby they only harm them. Because of this, the average life expectancy of street pigeons is not more than six years. While their biological capabilities allow you to extend it to fifteen years.
So, if you have a desire to feed the pigeons, give up the following products.
- Bread and roll. It is poorly digested in the stomach, causes bloating and all this can lead to death.
- Meat and fish food. She, too, is poorly digested by pigeons.
- All dairy delicacies. They cause dysbiosis in birds.
You can give them what is natural for them. And these are seeds (only not fried), cereals (pearl barley, millet), barley grains, grass. But in feeding you need to know the measure. Overeating for them is also bad.
The Basics of Feeding Pigeons
Feeding poultry occurs constantly, and not from case to case, as happens with street birds. Therefore, other knowledge and a more complete understanding of the technology of their feeding are already needed here.
The main components of pigeon feed are cereals. They should be 60% of the total feed. For example, the ratio may be
- barley - 30%,
- millet - 20%,
- pearl barley - 10%.
Of the prepared feeds for pigeons, food for parrots is best suited in its composition. In addition to the diet of domestic pigeons should be added:
- boiled peas and other legumes (lentils, vetch);
- you can give peeled oats;
- mineral components and greens (chalk, gravel, meadow grass) are required.
Of herbs, they are especially useful
- alfalfa,
- sorrel,
- nettle.
During molting and breeding, pigeons require enhanced nutrition. The amount of feed should reach 60 grams per head. In a normal period, one dove is enough forty grams of food.
Requirements for feed and their features
The crops used to feed the pigeons must be of high quality.
- Well dried.
- Clean, free of dirt and impurities.
- No signs of fungus and mold.
These feeds must be stored in a room that will ensure the safety of these quality indicators.
Legumes are a necessary component of the diet. They contain a large number of B vitamins, as well as minerals: phosphorus, sulfur and calcium.
Oil crops. They should not be abused, but in the diet they should be present in small quantities during their stressful situations: molting, mating, illness.
The percentage of feed components varies not only from the time of year, but also from the periods of their life cycle. This relationship can be seen in the table below.
Feed additives
Granular pigeon feed is better not to use all the time, but as a vitamin supplement. In addition, they must be provided with the following feed additives:
- fish oil;
- nettle flour;
- lime;
- common salt;
- clay;
- caraway seed
- gray.
Ready-made complexes of mineral additives are also for sale. The amount of feed additives in the total diet of poultry ranges from seven percent.
General rules
To establish a confidential contact, each pigeon must be fed separately or in pairs. To do this, it is desirable to serve each pigeon family individually. It is easier to control the process of eating and eliminates their malnutrition.
The frequency of meals contained in the aviary is as follows:
- in the summer - three meals a day (at 8, 13, 19 hours);
- in the fall and winter - twice (at 9, 20 hours), and in the second feeding it is necessary to add vitamins and top dressing.
Breeding Feeding
During this period, vitamins and minerals are also included in the diet. This is done in order to increase the laying of eggs and increase the viability of the chicks. Legumes have these qualities. Therefore, they must be introduced into the diet of this period of the life of pigeons. The feed mixture can be made up on your own. Here is one of these recipes.
| Component | Percentage |
| Peas (can be used dried) | |
| Corn | |
Feeding chicks
Young chicks are removed from their parents at the age of twenty-eight days. Until this time, their parents feed them. They do this with the help of a special biological substance - “goiter milk”, and softened grain. All the necessary trace elements necessary for the developing chick are extracted from this feed.
Relocation of chicks is a stressful situation. Therefore, the pigeon breeder needs to be especially careful and caring at this time. Pigeons must be accustomed to self-nutrition. If this is not done, they can die quickly. Little doves know nothing about water. Therefore, finding it is a problem for them. They need to be taught to eat and drink on their own. To do this, put food in a prominent open place, and water nearby.
Initially, they need to give small grains, gradually increasing their size. Feed mixtures must necessarily contain a sufficient amount of protein. He is involved in the formation of a new plumage.
Therefore, feeds are used, which include the necessary additives. Their amount can reach up to half of all grain feed. Protein food ingredients are given until the chicks are completely fledged. This must be done because without protein no feathers will form. So, you need to make up for his loss.
Drinking water should always be fresh. And the tanks themselves washed. If necessary, vitamins in liquid form and minerals are added to it.
Feeding tribal pigeons
The fertility of eggs and the viability of future young animals depend on the usefulness of their nutrition. Their feed should be more fortified. They need to add more green plants, complex vitamins.
It is necessary to additionally introduce phosphorus and calcium into the food. To meet vitamin A requirements, carrots are included in the diet. And in vitamin B - germinated grain. With a lack of vitamin B, the embryo dies.
Food for exhibition and sports pigeons
The nutrition of such pigeons is characterized by the saturation of healthy carbohydrates, more energy-intensive feed. During this period, corn is necessarily introduced into the feed mixture, rice and starch are added.
A day before a competition or exhibition, you can’t give sugar cubes, but during the competition, on the contrary, they need to be fed. On sparring pigeons fly on an empty stomach. They are fed after performances. Moreover, oil plants should be present in food.
At exhibitions it is optimal to use food of the “cold period” or the time of calm breeding. You need to feed them twice a day. Every day in the morning they clean the cage. They put food in it in such a quantity that all the birds have time to eat their fill, but the food should not remain. Fine gravel and chalk are placed next to the feeder. Change the water.
The second feeding is carried out in the evening, then she will have a goiter full, and it will be easier for her to bear the cold. Liquid vitamin complexes are added weekly.
It is optimal to feed exhibition and working pigeons with a grain mixture mixed with mixed feed (50 to 50). From cereals rye and oats are selected.
In autumn and winter, pigeons require enhanced nutrition. To determine whether there is enough food, they should be picked up more often, determining their weight. This checks whether they are too light or, conversely, heavy. Only pigeons with optimal weight perform successfully at competitions and exhibitions. If you feed them with heavy food, they become greasy and lazy. In this case, you can’t count on prizes.
Proper and balanced nutrition determines almost everything in the life of any living creature, including a pigeon. And its duration, and sexual activity, and exterior features, and athletic success, and most importantly health. This issue should be given constant attention, studying special literature and guided by personal observations.
