Description Wild Wood Pigeon Each is a whole wild wood pigeon — one of the most intensely flavoured game birds available. Wood pigeon feeds on wild seeds, grain and berries. As a result, the meat is very dark, rich and deeply savoury. In particular, it has a robust, mineral quality that rewards bold seasoning and quick cooking. Furthermore, pigeon is available year-round as it is not a protected species. However, it requires confident cooking — the breast must remain pink for the best result. About British Wild Game Birds Wild game birds are among the most sustainably sourced and naturally reared proteins available. They live free in their natural habitat. As a result, they feed on wild grains, berries, insects and seeds throughout their lives. This diet gives their meat a depth of flavour that no farmed bird can replicate. In particular, the meat is leaner and more muscular than domestic poultry. Furthermore, it is darker in colour — reflecting a life of genuine exercise and wild feeding. However, this leanness means wild game requires careful cooking. It is less forgiving than chicken and rewards those who pay attention to temperature and timing. Additionally, wild game is highly seasonal in the UK. The shooting seasons are strictly regulated to ensure sustainable populations year after year. The game birds available from The Artisan Food Company are sourced from well-managed British shoots and trusted European suppliers. In particular, every bird is properly hung and prepared before despatch. As a result, the flavour is fully developed and the texture is exactly as it should be. Furthermore, game birds should always be brought to room temperature before cooking. Cold birds go into the oven unevenly and the result is always disappointing. Moreover, a brief rest after cooking is essential — it allows the juices to redistribute and makes carving considerably easier. Additionally, the carcasses of game birds make the most extraordinary stock and should never be thrown away after the meal. How to Cook & Serve To get the very best from Wild Wood Pigeon Each: Remove the breasts from the carcass with a sharp knife — the legs are best slow-braised separately. Season the breasts generously with sea salt and sear in a very hot pan for 2 minutes per side. However, the breast must be served pink — overcooked pigeon is dry and loses all its character. Furthermore, the carcass makes an outstanding dark game stock for a rich sauce or soup. Perfect Pairings Wild Wood Pigeon Each pairs beautifully with: Roasted beetroot, bitter chicory or a warm salad of watercress and pear A full-bodied Pinot Noir, Gevrey-Chambertin or a robust Côtes du Rhône Celeriac purée, lentils or a rich red wine and juniper sauce alongside Toasted hazelnuts, pomegranate seeds or crispy bacon as a garnish Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Wild game birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight before cooking. The carcass makes outstanding stock — simmer with aromatics for 2 to 3 hours after the meal. Delivered fresh and oven-ready. However you cook it, Wild Wood Pigeon Each brings a depth of flavour and a connection to the natural world that no farmed bird can replicate. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.
