Fresh and wild: pigeon; The small game birds can make a great alternative to turkey at Christmas

The Times Online ^ | December 7, 2008 | Catherine Brown

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Pigeons were such a regular source of winter protein in Mrs Beeton’s time that she gives details in her famous Book of Household Management of the 12 best types to eat. For a tender young bird, rub well with butter and either roast whole or split open down the back and broil (grill) — then baste often. Tough old birds went into a pie.

For Beeton (1836-1865), pigeons were mostly reared in dovecots. Today, most pigeons are wild woodpigeons, shot as a small game bird. They make good eating, their powerful breast muscles providing the most meaty part.

It’s tempting to fillet this out for a stir-fry and put the remainder of the carcass into a gamey stock pot. But hang on, says Mark Hix, in British Seasonal Food, why not avoid the big bird Christmas hassle and make your roast of small game birds?

They take less than half an hour and it’s more fun discovering the different flavours, making the whole process into a bit of a ceremony, accompanied by bread sauce and game chips (crisps).

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It might be from the UK. Good observation skills there seatrout!

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Pigeon art or Rorschach test anyone?

I see an owl and a dinosaur...........

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All my children...

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Simon & Garpigeon

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Spectral analysis of pigeon voice