Description

Wildwood pigeon has a rich flavour. As a lean meat, it's perfectly juicy when cooked wrapped in streaky bacon, or rubbed with our salted butter before cooking. For real flavour, stuff fresh rosemary into the meat and serve with a sweet red wine jus.

Good To Know 

Ingredients & Nutritional's

Wild Game

Please note. this product may contain a shot.

How To Store  

Our Wild Wood Pigeons are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery).

How To Cook 

We Recommend:

Roasted Whole Wood Pigeon

Ingredients:

• 2 whole wood pigeons
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon Dijon mustard
• Zest and juice of 1 lemon
• 1 large onion, quartered
• 2 carrots, chopped into large pieces
• 2 celery stalks, chopped into large pieces
• Optional: 1 cup red wine or chicken stock (for basting)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 200°C (400°F).

2. Prepare the Marinade:

   • In a bowl, mix olive oil, minced garlic, chopped thyme, chopped rosemary, Dijon mustard, lemon zest, lemon juice, salt, and pepper.

3. Marinate the Pigeons:

   • Rub the marinade all over the wood pigeons, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator for deeper flavour.

4. Prepare the Roasting Pan:

   • In a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the pigeons.

5. Sear the Pigeons (Optional):

   • For added flavour, sear the pigeons in a hot skillet with a little olive oil for about 2-3 minutes on each side until browned. This step is optional but adds richness to the dish.

6. Roast the Pigeons:

   • Place the marinated pigeons on top of the vegetables in the roasting pan.
   • Pour in 1 cup of red wine or chicken stock around the pigeons (not directly on them) to add moisture and flavour.
   • Cover the pan tightly with aluminium foil or a lid.

7. Cooking Time:

   • Roast in the preheated oven for about 25-30 minutes. The pigeons are done when the internal temperature reaches 70°C (160°F) and the juices run clear when pierced.

8. Basting:

   • Every 10-15 minutes, baste the pigeons with the pan juices to keep the meat moist.

9. Finish Roasting:

   • For the last 5-10 minutes of cooking, remove the foil to allow the pigeons to brown nicely.

10. Rest the Pigeons:

    • Once cooked, remove the pigeons from the oven and let them rest for 5-10 minutes before carving. This allows the juices to redistribute throughout the meat.

11. Slice and Serve:

    • Carve the wood pigeons into portions (breast, legs) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair with sides like mashed potatoes, wild rice, or a fresh green salad.