Woodpigeon Butchery & Preparation

September and October are the best months for Wood pigeons.

As well as shooting your own local wild birds you can purchase Woodpigeons from speciality butchers, game dealers and some larger supermarkets. They only cost a few pounds each and 2 Woodpigeons will serve 4 as a starter or a main course if side dishes are added or in a stew.

Nearly all the edible meat on a pigeon is on the breasts. Most pigeons are sold as whole birds possibly plucked or maybe in the feather but dont let this put you off. To remove the breasts is a straight forward procedure and you can use the carcass to make an excellent stock.

Preparation.
This assumes you’ve plucked your bird either in whole or part.

Remember always use a very sharp knife.

1. Cut along the top line of the breastbone.
2. Pull the skin back carefully and slice the breast away.
3. Keep the knife close to the bone and work in small cuts.
4. The finished item does not need to look perfect - it can be cooked whole and then sliced or sliced prior to cooking depending on the dish.

• Never over-cook the Woodpigeon as it will dry out. As with most game birds pigeon is fine if served pink.
• If you cut your pigeon breasts from the whole bird, use the rest of the carcase to make a game stock.
• Casseroling pigeon takes longer than you would expect. Try 1 1/2 to 2 hours.
• Grilling the breasts takes 5-10 minutes under a hot grill, smeared with butter, salt and pepper.
• For a good marinade for grilling or braising, try a mix of port, red wine, raisins, oil and fresh orange zest and juice.
• Roast young birds only on a high temperature, 200 deg/400f/gas mark 6 for 35 minutes. Smear with butter, and cook in a foil tent until 10 minutes before the end, basting regularly.