Wood Pigeon Breast - Out Of Season
Whole Breasts of Rich Indulgent Game
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, pan fry the breasts 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 breasts cut out on the block. 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 breast|