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Quick Venison or Pigeon Cous Cous

So, the way I cook is a mixture of following recipes and throwing my own things in - I also believe in 'human measurements' more than official measuring, so I'm more likely to use a 'handful' of something than 25g, or measure with my eyes. This method doesn't suit everyone (and may upset a few chefs, lol sorry!) but I'm just here to share my meals that I've found a life saver whilst being a busy working mum over the years. Now, they still come in handy after hours of being out in the field; I often come back late and/or too tired to cook so having the option to make something quick, easy and nutritious in 10 minutes is fantastic!

pigeon and venison recipes - shooting girl with an afro - hunting and foraging blog uk


(Feeds 1)

~ EITHER a handful of left over venison (any cut, I usually use left overs from a roast) OR 1-2 fresh pigeon breast depending on your appetite.

~ 1 tomato

~ 1/4 red pepper (or 1/2 if you're hungrier)

~ 3 sticks of asparagus or tenderstem broccoli

~ 2 tablespoons of sweet corn

~ half a pack of cous cous (I usually use the Morroccan flavour but roast veg flavour is fine too)


If you are using fresh pigeon breast, start by cooking this - season the pigeon breast to your liking and pan fry in a little oil and butter for 2-3 minutes either side, then set it aside to rest on some kitchen roll. Then continue with step number 1 below.

If you are using left over venison follow the steps below:

1 - Boil water and add to cous cous (follow the packet instructions but divide into half as you're only using half a packet) and leave to the side to do it's thing while you cook. At this point I've usually poured a glass of wine to drink with dinner (and whilst cooking). If you want to be proper, it should be red wine since you're eating red meat. But after a few hours of pigeon shooting, I'll drink whatever the Eff I fancy, thanking you kindly.

2 - Chop your veg into small chunks about the size of your thumb nail. Chuck the pepper and asparagus/broccoli into a wok with a generous splash of oil and stir fry for a couple of minutes, before adding the chopped tomato and sweetcorn and continue to cook for a couple more minutes.

3 - Chop up the pigeon breast/leftover venison into small chunks and add to the wok and stir in for a couple of minutes then remove from the heat.

4 - Make sure your cous cous is all fluffed up (with a fork as per instructions) and chuck into the wok. Mix it all together add to your bowl/plate or eat straight from the wok like I do sometimes to save washing up!

Anything to add that you think would work better? Want to share your pictures of trying this recipe? Just add to the comments below.

And most importantly - enjoy!


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Hi, thanks for stopping by!

I hope you're enjoying reading my blog! I'm not an expert, I only wish to share my personal experiences, of someone who did not grow up in the countryside nor enter the hunting world in the traditional way.

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