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Eat More Invasive Birds: Pigeons, Collared Doves, Starlings & Swans on the Table
Season 7 Episode 249
Summary:
This episode delves into the world of invasive birds, exploring their ecological impact and culinary potential. Justin and Adam discuss various species, including rock doves, Eurasian collared doves, songbirds, and waterfowl like snow geese and mute swans. They share insights on cooking techniques, flavor profiles, and sustainable practices for harvesting these birds. The conversation emphasizes the importance of viewing invasive species as a resource and encourages listeners to experiment with historical recipes and modern cooking methods.
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Recipes:
Breaking Up with Dove Poppers: Why It’s Time to Move On
Buttermilk Fried Dove & Waffles with Spicy Bourbon Maple Syrup
Retro Recipe: Sous Vide Peking Dove with Pickled Veggies
Sweet and Spicy Jalapeño Quail or Doves
Roasted Doves and Maitake with Poblano Cream Sauce on Grits
Tandoori Dove with Cilantro-Yogurt Sauce
Takeaways:
Invasive species can be a resource if harvested responsibly.
Rock doves and Eurasian collared doves are common invasive birds in North America.
Both doves are edible and can be prepared in various ways.
Cooking techniques vary based on the age and type of bird.
Songbirds like house sparrows and starlings are often overlooked as food sources.
Mute swans are invasive and can be managed through hunting.
Snow geese are abundant and provide high-quality meat.
Cooking methods for waterfowl include roasting, braising, and grinding for sausage.
Upland birds like pheasants are often introduced and considered game birds.
Historical recipes can provide inspiration for cooking invasive species.
Chapters:
00:00 Introduction to Invasive Species and Their Culinary Potential
02:53 Doves: The Rock Dove and Eurasian Collared Dove
05:55 Flavor Profiles and Cooking Techniques for Doves
08:44 Exploring Other Invasive Birds: Songbirds and Their Edibility
11:25 Harvesting and Cooking Techniques for Songbirds
14:36 Creative Recipes for Dove and Songbird Dishes
17:27 Culinary Traditions and Historical Context of Eating Invasive Birds
32:05 Exploring Urban Wildlife: Pigeons and Sparrows
34:03 The Invasive Mute Swan: A Threat to Native Species
34:29 Snow Geese: Conservation and Culinary Delights
38:20 Canada Geese: The Resident vs. Migratory Debate
41:31 Flavor Profiles of Waterfowl: Snow Geese vs. Canada Geese
46:07 Cooking Techniques for Waterfowl: From Plucking to Braising
51:17 Upland Birds: A Culinary Perspective
53:49 Peacocks: The Ornamental Bird with Culinary Potential
57:39 Final Thoughts on Invasive Birds and Cooking Techniques
Keywords:
Invasive species, hunting, cooking, doves, pigeons, songbirds, waterfowl, recipes, ecological impac
Published on 1 week ago