Blood pigeon

Blood pigeons are pigeons that are not slaughtered but suffocated. This keeps the blood in the muscle tissue . This is redder, more tender and therefore supposedly also tastier. A disadvantage of this method of killing is that the blood pigeon spoils more quickly. In Germany it is forbidden to asphyxiate animals according to the Animal Welfare Act, but imports from France are still allowed.

description

Because the blood pigeon is very tender, it is often used for cooking. Nowadays it is very difficult to get hold of pigeon meat because it has become something very extraordinary. In the past, pigeon or even thrush were considered a delicacy . If you still want to buy pigeons, you will usually find it in market halls .

See also

• Bleeding duck

Individual evidence

1. ↑ ^{a b} Dirk Staudenmaier: Roasted Étoufée pigeon breast with rosemary-balsamic jus. A recipe. Cucina e Passione, November 11, 2012, accessed September 11, 2017 .