We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.

	A Casserole of Pigeons with Red Cabbage
	A Pigeon for the Pot
	Braised Pigeon (serves 4)
	Curried Pigeon
	Curried Pigeon (serves 2 – 3 people)
	Goulash (serves 4 – 6 people)
	Jellied Pigeon (serves 4)
	Jugged Pigeon (serves 4)
	Pigeon and Potato Pie
	Pigeons and Cherries (serves 4)
	Pigeons and Cranberry Sauce
	Pigeons in Cider (serves 4)
	Pigeons in Tomato Sauce (serves 4)
	Pigeons with Grapes (serves 4)
	Pigeons with Olives (serves 4)
	Pigeons with Raisins
	Pigeon and Sausage Pie (serves 4)
	Pigeon Casserole (serves 4)
	Pigeon Pastry
	Pigeon Pie
	Pigeon Pilaf (serves 2 – 3 people)
	Pigeon Platter (serves 8)
	Pigeon Pot (Serves 4)
	Pigeon Pâté (for either young or old birds)
	Pigeon Pâté with Herbs
	Pigeon Pudding (serves 4)
	Pigeon Soup (old birds)
	Pigeon with Cabbage
	Roast Pigeon (young birds)
	Stewed Pigeons (serves 4)
	Stewed Pigeons (serves 4 – 5 people)
	Seared Pigeon, Bacon and Black pudding salad
	Pan-fried wood pigeon breasts, with wilted spinach and Dauphinoise potatoes
	Pan Fried Pigeon
	Pigeon Breasts in Cheese Pastry
	Pigeon Breast ‘Sandwiches’ with Leek and Mustard Sauce
	Stir-fried Pigeon Breasts

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