8 Pigeon Breasts (Approx. 300g)

8 Pigeon Breasts (Approx. 300g)

Favoured by head chefs at the many five-star hotels we proudly supply, wood pigeon is often nicknamed the flying fillet— and once you taste it, you’ll understand why. Exceptionally lean, beautifully tender, and rich in flavour, this is a cut that rivals the finest red meats when cooked properly.

These premium pigeon breasts are hugely popular in professional kitchens for their consistency and depth of flavour, making them ideal for refined starters or elegant main dishes at home. Whether you’re recreating a restaurant-quality experience or planning a special dinner to impress, this is a standout choice.

To help you achieve a true five-star finish, we’ve included a much-loved chef’s recipe for Wood Pigeon Salad with Raspberry Balsamic Reduction — perfect as a refined starter or a show-stopping Valentine’s dinner.

Recipe

Wood Pigeon Salad with Raspberry Balsamic Reduction

A beautifully balanced dish that highlights the richness of wood pigeon, lifted with sharp raspberry and balsamic notes.

Serves: 2 as a starter or 1 generous main

Ingredients

• 4–6 pigeon breasts

• Sea salt and freshly ground black pepper

• Olive oil

• 20g butter

• Fresh thyme (optional)

For the salad

• Mixed baby leaves (rocket, watercress, spinach)

• Fresh raspberries

• Shaved Parmesan or pecorino

• Light vinaigrette (olive oil, lemon juice, salt)

For the raspberry balsamic reduction

• 100g fresh raspberries

• 2 tbsp balsamic vinegar

• 1 tsp honey or sugar (to taste)

Method

• Make the reduction

  Gently simmer the raspberries, balsamic vinegar, and honey in a small saucepan until the fruit breaks down. Strain to remove seeds, return to the pan, and reduce until syrupy. Set aside.

• Cook the pigeon

  Bring the pigeon breasts to room temperature and season well. Heat a frying pan over medium-high heat with a little olive oil. Cook the breasts for 1½–2 minutes per side until nicely coloured but still pink in the centre. Add the butter and thyme for the final 30 seconds, basting well. Remove and rest for 3–4 minutes.

• Assemble and serve

  Lightly dress the salad leaves and arrange on plates. Slice the pigeon breasts and place over the salad, scatter with raspberries and shaved cheese, then drizzle with the raspberry balsamic reduction. Finish with black pepper.

Chef’s Tip:

Wood pigeon is best served pink. Keep cooking brief and allow proper resting time for maximum tenderness.