Pigeon shooting expert


I have found the quickest way is to snip off the wings and head, close to the body, and then force your thumb between the end of the keelbone and the vent, and simply tear the body in half.

It sounds gruesome, but what you end up with, is all the breast meat still attached to the bone in a neat crown – the whole process taking less than 10 seconds per bird.

Watch a video showing you how to breast a pigeon.