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youngster

The pigeonneau is a recommended meat for people with anemia (lack of iron). Also rich in protein, potassium, phosphorus or vitamins B3 and B6, the pigeon has all the qualities to take a place of choice in our diet. Discover the pigeon -based recipes, the nutritional values of the pigeon, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
213 Cal
Lipids
13 G
Cholesterol
116 Mg
Sodium
57 Mg
Potassium
256 Mg
Carbohydrates
0 G
Protein
24 G
Sugars
0 G
Vitamin B
0 Mg
Vitamin C
2 Mg
Iron
5 Mg
Magnesium
26 Mg
Food fibers
0 G
Calcium
17 Mg

FAQ

How to choose pigeon meat ?
To choose the pigeon meat, you have to search for firm and smooth meat with a light pink color. Avoid pigeons whose skin is stained, discolored or dry. The superior quality pigeons will have soft and flexible skin, while the lower quality pigeons will have rough and dry skin. The pigeons must be kept refrigerated and consumed quickly to avoid any deterioration in the quality of the meat.
How to keep the pigeon meat ?
Pigeon meat should be kept at a temperature close to 0 ° C. If the meat is stored at a higher temperature, it can deteriorate quickly. Pigeon meat can be kept in the refrigerator for 1 to 2 days or in the freezer for 4 to 6 months. For better conservation, it is recommended to remove the feathers, guts and heads before storing the meat.
How to cook pigeon meat ?
Brush the pigeons with olive oil, salt, pepper and herbs before roasting them in the oven until they are golden and cooked. Brush the pigeons with a marinade of your choice and grill them until they are cooked. Prepare a saucepan by bringing the pigeons back with vegetables, garlic and broth, then simmer until the meat is tender.
What are the varieties of pigeon meat ?
The pigeon is a young pigeon, generally less than four weeks old, which is often raised for its tender and delicate meat. The most common varieties of pigeon are the pigeon of flesh and the butcher's pigeon. Pigeon meat is often used in elaborate cooking recipes, such as sauce dishes or stews. The pigeons are also popular to be cooked whole, often stuffed or coated with bacon.
What dishes go well with the taste of pigeon meat ?
The pigeonneau has a more subtle taste than the pigeon and goes well with sweet flavors, such as honey or dried fruits. It can also be served with a sauce made from white wine or crème fraîche. A classic dish is the roasted pigeon with a dried fruit stuffing.
What are the benefits of pigeon meat ?
Pork contains high quality proteins as well as essential vitamins and minerals such as vitamin B12, zinc and selenium. However, it can also be rich in saturated fat, so it is important to consume it in moderation.

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Index of Ingredients