When buying wood pigeon, look for meat that is deep-coloured and relatively clear of damage from shot. Young birds are the best for roasting to ensure tender meat, which is dark, very rich and gamey.

offers this recipe: Using scissors or a small blade, cut through the backbone and breastplate of each pigeon to make two halves of breast and thigh. Season well with salt and pepper. Sear pigeon ...

Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy. A young pigeon will have a supple breastbone and plump, pink flesh - these ...