Pigeon dish

Pigeon with blackberries and chanterelles – taken from the River Cottage Game handbook, published by Bloomsbury

The benefit of eating pigeon is that there is no close season; the bird is available all year round.

Many people enjoy pigeon recipes in July, August and September, not just because it’s a summer taste of game but also because the pigeon’s rich summer diet of berries, corn and seeds makes the meat tastier, giving it a delectably nutty flavour.

Pigeon recipes are also popular because they’re a great source of protein and the meat boasts plenty of minerals such as iron.

Older pigeons can be tougher so it’s probably not worth plucking the whole bird. Instead remove and eat only the breasts. They’re delicious with blackberries and chanterelle mushrooms. Pigeon breasts work brilliantly on the barbecue and on a hot smoker.

Younger birds are worth plucking because you can roast them whole.

Tim Maddams, author of the River Cottage Game cookery book advises: “I could go on for hours about the meat of these fascinating birds, but the one thing you really need to know is this: either cook them medium-rare or long and slow.”

prepare a woodpigeon

How to prepare and dress a woodpigeon

Woodpigeon shooting provides fantastic, healthy meat and is a sustainable food source. The pigeon is an agricultural pest but it is only ethical that the shot birds are put to…

easy recipe for pigeon pâté

Easy recipe for pigeon pâte´

Pigeon pâté is the ideal way to use up those extra pigeon breasts and makes a change from casseroles or roasted pigeon. This easy recipe for pigeon pâté makes for a…

outdoor picnic idea

Woodpigeon sausage rolls

Here’s a woodpigeon recipe for sausage rolls that are a little bit different and dare we say it, a little bit more sophisticated than the straightforward pork version. They’re supremely…

Recipe for Pigeon Wellington

A recipe for Pigeon Wellington

Ingredients 30g spinach salt and pepper 30g chanterelle mushrooms, cleaned 1 knob of butter 1 spritz of lemon juice 1 pigeon breast 1 slice of Parma ham 1 sheet of…

Pigeon burgers

Pigeon burgers in a peppercorn sauce

I never tire of eating pigeon and am constantly tinkering with recipes for a variety of dishes. The younger birds at the beginning of the summer get plucked and roasted. They are well…

Will and Calum Thompson of Eat Wild

Recipe for Pigeon Pitta from Eat Wild

Ingredients Baby leaf salad Pitta bread Chunk of local black pudding Two rashers of streaky local bacon Two fresh pigeon breasts Small handful of pumpkin seeds Local rapeseed oil  …

easy woodpigeon recipe

Woodpigeon, wild cherries and gingerbread

Serving woodpigeon with wild cherries and gingerbread may not be something you’d ever think of doing, but this unusual combination works together very well. Wild cherries aren’t yet in season…

alt text

Pigeon Ravioli

Ingredients Dough: 400g plain flour 1 tsp salt 4 eggs & 1 egg yolk for egg wash 2 tbsp olive oil 1 tbsp of mixed herbs Filling: 6 pigeon breasts…

Recipe: Pigeon ciabatta

WHAT YOU NEED – 3 pigeon breasts – 4 asparagus spears – 1 small round goats’ cheese – 4 slices salami – 6 cherry tomatoes – salt and pepper –…

Pigeon and wild mushroom recipe

Pigeon and wild mushrooms

Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods.

Wood fired pigeon

Wood-fired pigeon recipe

A lot of people think pigeon recipe and they think of the cliched ‘flying rats’ which cause mess and clutter in our urban areas. If only they knew how good…

Pigeon and beetroot salad

Pigeon and beetroot salad

Kate Gatacre whips up a quick and easy pigeon and beetroot salad — the perfect lunch for a summer’s day

pigeon with chorizo

Pigeon with chorizo, peppers and feta cheese

If you have a freezer full of pigeon or you’ve just bagged a few in the hide, put them to good use with this delicious Mediterranean take on pigeon. Serve…

pigeon carpaccio

Pigeon carpaccio

This pigeon carpaccio recipe doesn't need cooking but requires at least 12 hours to marinate and needs to be frozen for an hour before serving