These little birds have tremendous flavour, and they don't take long to cook. The last thing you want to dry them out. So, they're best wrapped in bacon and roasted at a high temperature (220C) for 15-20 minutes, or browned and then gently stewed in stock, wine and herbs, with a bit of veg like carrots and celery thrown in. Pluck the meat off the bone and serve with mash, a gravy made with the juices reduced in a pan and thickened with a dab of butter, and a heap of greens like kale with lots of black pepper and garlic.
Allow one bird per person.
Chris Chappel and Stephen Crouch describe themselves as conservationists. The pair is passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, mallard ducks and hare that roam and forage wildly.
It's a family affair that started back in 1967 because, they say, "we needed to do something to feed our hungry children!" They sell game locally at farmer's markets and to some of the country's top restaurants.
100% Wild Pigeon
Please be aware that our game may contain traces of shot.
Keep refrigerated. Once opened keep refridgerated and use within 1 day. If freezing do so within 2 days of delivery and use within 3 months.
Remove outer packaging and prepare as required.