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

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