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Wood Pigeon
Wood Pigeon

Wood Pigeon

A great depth of satisfying rich gamey flavour.
Our Price: £5.78

A great depth of satisfying rich, gamey flavour.

Wild, plump Wood Pigeons come with a deep crimson coloured, close textured flesh 

The meat has a rich store of beneficial minerals, in particular iron, which is crucial for energy production and a robust immune system.

Serve one Pigeon per person

Best seared and Roasted

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Wood Pigeon

May contain lead shot.

Season : Available all Year​​​​​​​ - only frozen currently available
Product Code:
Z704

Wood Pigeon

A great depth of satisfying rich, gamey flavour.

Wild, plump Wood Pigeons come with a deep crimson coloured, close textured flesh 

The meat has a rich store of beneficial minerals, in particular iron, which is crucial for energy production and a robust immune system.

Serve one Pigeon per person

Best seared and Roasted

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Wood Pigeon

May contain lead shot.

Season : Available all Year​​​​​​​ - only frozen currently available

Wood Pigeon

INGREDIENTS: Wood Pigeon

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Wood Pigeon

Roast

Rub the bird with a little Pork fat or butter, season with salt and pepper, then cover with rashers of Streaky Bacon.

Roast at 220°c/425°f  Gas Mark 7 for 15 - 20 mins.  

Rest for 10 -15 mins before serving

Related Recipes - click title for full recipes
Roasted Wood Pigeon on Toast
Preparation time 20 mins
Cooking time 30 mins
Cooking Game on top of a thick slice of Sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and Red Wine for extra oomph
Spatchcock Pigeon, Cavolo Nero, Pancetta & Mushrooms
Preparation / Cooking time 1 hr 50 mins
Cavolo Nero has a strong irony flavour, beautifully matched  by the earthy Mushroom and rich Pigeon. Theo Randall's Spatchcock Pigeon recipe - with  strong Italian undertones 
Braised Wood Pigeon, Cider Apple Sauce, Apples & Shallots
Preparation / Cooking time 1 hr 20 - 30 mins
Wood Pigeon is the least expensive Game bird - so  it is excellent value and rather special - served with the Apple and Shallot Confit makes it totally outstanding - Delia Smith
Pigeon Breast, Red Wine Gravy, Leeks & Wild Mushrooms
Preparation time 30 - 60 mins
Cooking time 10 - 30 mins
Pigeon Breasts are a delicious introduction to Game. Here they are served with Wild Mushrooms and a rich red wine gravy
Game Terrine
Preparation time overnight
Cooking time 2 hrs
Use whatever Game you can get for this tasty recipe. It requires a little work, but the results are well worth the effort
Gamekeepers Pie
Preparation time 25 mins
Cooking time 2 hr 15 mins
Tailor this mash-topped Stew to suit whatever Game is in season - add more matured meat if you like a strong game flavour. Freezable.
Wood Pigeon Salad
Preparation / Cooking time 2 hrs
A lavish way to celebrate the meaty tasting Wood Pigeon. There are several processes involved in this restaurant quality dish but the end result produces a stunning Salad fit for a king.
Sous Vide Pigeon with textures of Beetroot
Preparation / Cooking time 3 hrs
Overnight dehydrating
Preparing this dish does require some skill and specialist equipment - but you could always take the recipe as inspiration and prepare one or two of the components rather than the whole dish. 
Warm Salad of Wood Pigeon, Walnuts & Beetroot Compote
Preparation / Cooking time 2 hrs 20 mins
This Pigeon recipe brings out the best in this most tender and juicy of birds. Matthew Tomkinson partners the Pigeon with a fantastic salad of Nuts, Beetroot and pickled Mushrooms.
 
Slow-cooked Pigeon
Preparation / Cooking time 4 hrs 20 mins
When the Pigeon is nearly ready, use a fork to shred the meat off the bone – it should fall off easily. Serve with potatoes or crusty bread – be careful of the bones!
Raised Game Pie
Preparation time 30 mins
Cooking time 1 - 2 hrs
A Game Pie always makes a spectacular centerpiece and this handsome example is straightforward to make. Freezable
Roast Wood Pigeon, Curly Kale & Jerusalem Artichokes
Preparation / Cooking time 2 hrs 2 hours
Cooling and braising time
The Legs are slowly braised in a Sloe Gin flavoured stock, and incorporated with a host of autumnal ingredients in a Pithivier and served alongside Breasts, Girolle Mushrooms and Onion purée. 
Roast Wood Pigeon, Chicory, Rhubarb
Preparation / Cooking time 2 hrs
Robin Gill's gorgeous dish of roasted Wood Pigeon is served with marinated Rhubarb, Chicory, and a delicious sauce made from the offal of the birds.
Wood Pigeon, Salsa Verde & Black Pudding Beignets
Preparation / Cooking time 45 mins
Overnight soaking
Wood Pigeon cooked sous vide to ensure perfectly cooked, rare Meat. To contrast the Pigeons rich, gamey flavour  add braised Lentils, Salsa Verde, made with Anchovies, Capers and Parsley.
Wood Pigeon with Blueberry Jus, Beetroot Purée & Potato Crisps
Preparation/Cooking time 40 mins
This Mark Dodson Wood Pigeon recipe is a modern British classic. Breast of Wood Pigeon is topped with a Potato Crisp and drizzled with a Blueberry Jus and Beetroot Purée - a dish which looks just as good as it tastes.
Wood Pigeon with Cobnuts
Preparation time/Cooking time 1 hr 30 mins
Alan Murchison uses Cobnuts as a garnish in this glorious Wood Pigeon recipe. Cobnuts are a variety of Hazelnuts and can be found growing naturally around the UK, particularly in Kent. When fresh, Cobnuts have a distinctive Coconut flavour, which becomes sweeter and juicier as the Nut matures.

Wood Pigeon

Pheasant & Mushroom Pastry Puff Slice
Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Pheasant Meatballs with Orzo
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Fettuccine with Guinea Fowl and Porcini Ragù
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Game Salad Recipe
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Red Wine Risotto with Duck & Garlicky Mushrooms
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free
Grouse Stroganoff
Preparation / Cooking time 40 mins
Philippa Davis’ Grouse Stroganoff gets leftover Game out of the freezer and onto the table. If you don’t have any Grouse left, Partridge or Pheasant work just as well. Remember, the Meat on two Grouse or two Partridge is the equivalent of one Pheasant. Serve with a sprinkle of Paprika and extra Parsley on top. Delicious with Rice or Pasta like Tagliatelle.
Pheasant Keralan Curry
Preparation / Cooking time 45 mins
Philippa Davis’ Pheasant Keralan Curry makes for a wonderfully warming supper. Delve into the freezer or fridge for this one, as it uses all of the Meat and saves the carcass for Stock. A favourite Curry recipe but in order to make the most of all the Spices and flavours it is important to follow the process and stages carefully.

Wood Pigeon

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Product Code:
Z704
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