Poultry
Wood Pigeon
A tier
Wood pigeon is the wild Columba palumbus of European woodlands and fields—larger than many city pigeons, with strong, dark breast meat and a more pronounced game flavour than farmed squab. Adults are firm; young birds (pigeons de bois jeunes) roast more kindly. Prefer pink breast for tenderness; put legs into ragoût. Pair with elderberry, cabbage, or gin-juniper notes. A staple of British and French wild game dealers in season.
Also known as: Wood pigeon, Pigeon ramier
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Characteristics
Preparations
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History
Wood pigeons were hunted across European farmed and forested landscapes.
French country cookery made wood pigeon a regular autumn bird.
Agricultural changes boosted wood pigeon numbers as a crop pest and game source.
Chefs rediscovered wood pigeon as affordable wild luxury.