A tender, tasty bird when roasted, serve up something a little different this Christmas.
Wood pigeon tend to feast on corn and other cereal crops and so, by the time autumn arrives, they make for fine eating.
Nearly all the meat on a wood pigeon is on the breasts. It wont take long to remove the breasts and you can use the carcass to make an excellent stock.
Available as single birds or as a brace.
The delicious pigeon can be covered with streaky bacon ready for roasting and is best served with a fruity sauce.