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Pigeon and wild mushrooms

Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods. Serves two or one very hungry person.

Pigeon and wild mushroom recipe

Pigeon with wild mushrooms

Ingredients for this pigeon recipe:

  • 2 pigeon breasts
  • 2 rashers smoked streaky bacon
  • 10 leaves wild garlic
  • Handful curly kale
  • Handful wild mushrooms
  • Salt and pepper

Prepare the pigeon:

  1. Lie the bird on its back and pluck the breast, gently removing the feathers so that you don’t rip the skin.
  2. Slice down the breastbone and gently ease the flesh off as you cut towards the wing.
  3. Wipe the breasts clean and set aside.


  1. Gather the ingredients – Mark used chanterelle mushrooms
  2. Fry the mushrooms while you grill the bacon.
  3. At the same time season the breasts with salt and pepper and pan-fry in a warm pan for two minutes on each side, then leave to rest.
  4. Add the wild garlic to the mushrooms and allow to wilt.Place the kale in a pan, add a small amount of boiling water and steam for two minutes.
  5. Place the kale on a plate along with the mushrooms, garlic and bacon and place the breasts on top – absolutely delicious!