The beginning of September marks the start of the wood pigeon season, when plump birds become available at butchers, farmers’ markets and even some supermarkets. After a summer of feasting on corn and other cereal crops, the birds should have a sweet, nutty flavour. This makes them perfect for autumn eating. Also, they are a delicate meat but can also hold Indian spices like Tandoori. Furthermore please note: we are referring to wood Pidgeon and not the birds that land on your windowsill.

Tips:
Always season with salt and pepper then sear the pigeon breast skin side down first to lock in the flavour.