Wood Pigeon - Out Of Season
Gamey, with Dark Meat, and Delicious Pan Fried
Wood Pigeon is an English delicacy, once a staple of a country butcher’s trade, with the meat prized for its rich, gamey flavour. The complex taste is thanks to its natural wild diet of berries, acorns, and buds. To bring out the robust and indulgent taste, either pan roast the breast, or oven roast the birds whole for a memorable seasonal treat.
These birds are sourced primarily from the Yorkshire valleys of Wharfedale, Nidderdale, and Wensleydale. Game was once a key part of the butcher’s business with Wood Pigeon a key part of the winter diet. These birds are carefully de feathered and the innards removed before being dispatched fresh. Be sure to have a quick look for shot before cooking, in the unlikely chance it was missed.
With its dark red meat, wood pigeon boasts a complex earthy taste that is being increasingly sought after by chefs for seasonal specials boards. The breast alone is delicious rapidly seared and allowed to rest, or else try roasting the brace whole as small centrepieces wrapped in streaky bacon, to complement the rich flavours of the game. All our game birds are wild, and may contain pellets.
|Our recipe tips for cooking your Wood Pigeon|