Selfsufficientish.com

The only thing I can think of is smoking to be honest.

Could they be "potted" -cooked and preserved in their own fat?

I've an Indian recipe for pickled lamb somewhere, guess you could substitute pigeon instead. Will see if I can dig it out if you like.

If you have or can borrow a pressure canner, you could can the meat. I do that a lot with leftover turkey.

OK recipe for Lamb pickle

2lb Lamb / Pigeon
1 Onion (About tennis ball size)
1 Whole Bulb of Garlic
8oz Root ginger
2 Cups of veg oil
2 cups white wine vinegar
1 tsp mustard seeds
1 tbsp chilli powder
1 tbsp mango powder (I guess you can do without)
1 tsp cumin seeds
6 cardomom pods
6 cloves
1/2 tsp nutmeg powder or grated nutmeg
1/2 tsp ground mace
2 tbsp salt

Cook meat in heavy pan on low heat until any liquid dries up. Blitz onion garlic and ginger to a paste. Heat the oil and fry the mustard seeds until they begin to pop, then fry the onion mixture in the oil until browned. Add the meat and cook for 2 mins. Add half the vinegar and the spices and simmer gently for about 8-10 mins keep stirring to avoid sticking and burning! Remove from the hob stir in rest of the vinegar and leave to cool. Then store in sterilised airtight jars!
Nice with a curry and naan!
Ben

richierobins wrote:

Ellendra wrote:If you have or can borrow a pressure canner, you could can the meat. I do that a lot with leftover turkey.

I've been searching the internet for a canner, but I've only found suppliers in the US. I may have to give in and import one myself. I'd like to be able to can veg as well as meat.

There are some types of autoclaves that work exactly the same way as a pressure canner, in fact I know someone who uses one to can with. Perhaps one of those would be easier to find?

Whilst browsing I found this from English Housewifry (1764).

To pickle Pigeons
Instructions
Take your pigeons and bone them; you must begin to bone them at the neck and turn the skin downwards, when they are boned season them with pepper, salt and nutmeg, sew up both ends, and boil them in water and white wine vinegar, a few bay leaves, a little whole pepper and salt; when they are enough take them out of the pickle, and boil it down with a little more salt, when it is cold put in the pigeons and keep them for use.


It may give a few ideas even though is older than the hills

Steve