Nigel Slater’s pigeon recipes
the Guardian -

Pesky pigeons make delicious dinners – and great broth, too

The woodland pigeon is a scoundrel and a thief. We might as well eat it. Scourge of allotment holders, farmers and gardeners, the wretched birds can spot a cabbage seedling at 200ft. They had my crocuses last spring. Except that is more likely to be its distant and distinctly undelicious London cousin. I first came across Serve-You-Right Pie in Margaret Costa’s Four Seasons Cookery Book. Made with beef, bacon and the breast and leg meat...

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