10 Pack of Wood Pigeon Breast

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  • Regular price £7.99
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Wood pigeon is a real delicacy and is becoming increasingly popular across British restaurants and households. Wood Pigeons are extremely lean and are packed full of gamey flavour. Sourced from local estates and hung for a short period our wood pigeons are oven ready and perfect for pan frying.

Wood Pigeon (100%)


 As a guide we recommend that this product provides Per 100g
Energy 701KJ/166kcal


of which saturates




of which sugars



Protein 31.7g
Salt 0.43g

Suitable For Home Freezing

Season how you prefer, Pan fry for 2-3 minutes each side, baste the breasts with your cooking oil of choice. Remove the breast from the and leave to rest for approximately 5 minutes.

For well done meat, transfer to the oven for a few minutes to cook through.



  • 50g butter
  • 100g smoked bacon lardons or chopped smoked bacon
  • 2 slices white sourdough
  • 2 pigeon breasts
  • 50g chestnut or wild mushrooms , sliced
  • 200g spinach
  • 1 tbsp red wine or sherry vinegar


  • STEP 1

    Heat half the butter in a large frying pan, then fry the bacon for 5 mins until starting to crisp. Transfer to a plate using a slotted spoon. Fry the bread in any leftover bacon fat for 1 min on each side until crisp and golden, then transfer to a plate and set aside. 

  • STEP 2

    Season the pigeon generously with salt and pepper, and heat the remaining butter in the pan until sizzling. Sear the pigeon for 2-3 mins on each side until golden, then transfer to a chopping board and leave to rest.

  • STEP 3

    Return the fried bacon to the pan and turn up the heat. Scatter over the mushrooms and fry for 3-4 mins until softened, then add the spinach, season and splash in the vinegar. Turn the heat up to high and stir-fry until the spinach is wilted. Divide the spinach mixture between the fried bread slices. Finely slice the pigeon breasts, arrange over the spinach and serve.

    Link to website for recipe : https://www.bbcgoodfood.com/recipes/one-pan-pigeon-breast-spinach-bacon