Poultry
Ground
Ground pigeon is minced meat for sauces, terrines, stuffings and burgers. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Lean game mince usually needs added fat for juiciness. Keep cold, do not overwork, and cook thoroughly in mixed dishes. Season with lentils, beetroot, berry sauces, ras el hanout, peas and red wine. Blend with pork or duck fat for sausages if wanted.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.51 g
- Saturated Fat 3.03 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 87.6 mg
- Sodium 70 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 61.9 g
- Energy 188 kcal
- Water 61.9 g
- Carbohydrates 1.02 g
- Sugars 0.53 g
- Protein 21.2 g
- Fat 9.51 g
- Saturated Fat 3.03 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.86 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 392 mg
- Major Minerals 390 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.86 · vitamin-b5-pantothenic-acid: 1.1 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Ground of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
British wood pigeon remained a thrifty game bird for pies and pot-roasts; ground of pigeon took a named place in that kitchen trade.
British wood pigeon remained a thrifty game bird for pies and pot-roasts. Cooks treated ground of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, ground was portioned and sold ready for the pan. British wood pigeon remained a thrifty game bird for pies and pot-roasts.