The Countryman's Weekly

HOW TO

HOW TO
August 23
08:02 2017

WEB5-23-08-17Crown and cook a woodpigeon

by Ian Barnett.

I THINK the best place to dress out a woodpigeon is actually in the kitchen at home and I will cover that in another How To article soon. Out in the field, however, there is nothing more daunting than being faced with a red-letter heap of shot birds.

This is particularly the case if you haven’t got a trade buyer for such a superb food source. Preparing a few birds for the table at home still means getting rid of the innards and feathers, which has to be done discreetly.

Let’s be realistic, the prime meat on the woodpigeon, as with all birds, is the breast meat. Two rich medallions of flesh with a superb texture which when aggregated can make the basis of a range of meals. Pigeon breasts are best cooked fresh but if that’s not feasible they should be frozen as soon as possible after shooting.

 

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