Pigeon

There are a number of varieties of pigeon, all of which have an agreeable beefy flavour and produce a delicious and tasty brown gravy. All types of bird (wood pigeon, ring dove, mourning pigeon, turtle dove, stock dove, rock dove and squab) should be bought young, otherwise they may be simply to tough to eat. To check, look at the feet - they should be soft and supple and without scales.

Fresh, young pigeon may be roasted or braised and served with lentils or braised red cabbage. Older birds may be softened up by steeping in a red wine marinade or by rubbing the skin with dessertspoon of salt and sugar and leaving to soak for 2 or 3 days in the resultant juices. Alternatively, they may be used to make stews, pies or puddings.