We have a bounty of year-round wood pigeon in the UK and it is to our shame that we don't eat nearly as much of this delicious, healthy meat as we should.
While good restaurants have featured it for many years, it is rare to find it used to any great degree in our homes, perhaps partly due to the bird's reputation as a pest and also the unfamiliarity around cooking it.
Unlike its urban cousin, the countryside wild pigeon has a clean, varied diet of grains, peas, seeds and herbs, which means the meat has great depth of flavour. The pigeon's varied diet and busy flight style means its meat retains a naturally sweet-sour flavour.
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