Wood pigeon

With no close season wood pigeon is a fantastic source of game all year-round. But they are best between late spring and early autumn when they have been on the farmer’s crops. They are quite pricey, I got four breasts for £6.60 from Ferness Fish and Game at Borough Market the other day but they are great. If roasting, place some streaky bacon on over the breasts and roast for 20-25 mins at 200c. Remove the bacon for the last 10 mins to fully cook, allow one per person. Thats a simple way of roasting them. I’ve also had them on the bbq!  Give them a go if the weathers good. I like to tart them up a little in a winter salad. It’s easy and well impressive.

Warm winter wood pigeon salad

Ingredients

• 6 pigeon breasts 6 people for starter or 3 people as a main.
• 2 thinly sliced raw beetroots
• 1 pack of lambs lettuce
• 1 Pomergranate
• Olive oil, pepper and salt

Stage 1
Season the breasts.

Stage 2
Fry in a pan until plump to the touch about 2 mins either side so they pink in the middle.

Stage 3
Put the lambs lettuce, beet and pomegranate on the plates.

Stage 4
Finish the breasts and slice, give each person one breast for a starter or two for a main dish.

Stage 5
Enjoy with a good glass of full-bodied red.

I think the crunch of the raw beets and the pomegranates popping in the mouth with the gamey pigeon is all a winning recipe. Give it a go….

Charlie the Butcher.