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Being a massive fan of feathered game – partridge, quail, grouse, et al – the prospect of featuring a ‘roast’ for this months Waiter left no other option! The advantage of woodpigeon is its price, (you can get an oven readybird for just £2 each) so much more reasonable than duck and the others.
Woodpigeon flesh is darker and moderately deep in flavour but they have a tendency to dry out during roasting if not dealt with appropriately; in this case covering with strips of pancetta or bacon to keep that flavoursome breast meat moist. Serve with mash potato and a stir-fry of Brussel Sprouts, Chestnuts and cubes of Pancetta.
Roasted Woodpigeon


  1. Antonia says:

    I love feathered game too – haven’t had wood pigeon for a while. Yours looks delicious and the brussels sprout stir fry sounds excellent.

  2. johanna says:

    feathered game rocks! i do find the tiny birds a tad tricky to make (not drying them out too much), but i love an old recipe of quail stuffed with raspberry and thyme and wrapped in bacon which was the speciality at a student restaurant i used to go to in Paris all the time. if the french excel at one thing, it’s game birds… but now i know where to go outside france ;-)

  3. Jeanne says:

    OMG that looks fantastic. I love pigeon but have never attempted to cook it myself. Can I join Johanna and come over to yours??

  4. Lizzie says:

    For some reason I’ve not really had feathered game much, I guess I just haven’t really come across it. I will endeavour to seek it out, as this looks and sounds delicious.


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