Pigeon breast can be pan-fried in just a few minutes on each side to achieve a golden-brown finish with a lovely pink middle. Ideally, choose young birds which .
Available all year No carving 75% of the meat on the bird 2 fillets per person 4 fillets per pack Pigeon breasts are a very popular restaurant dish. Like most wild .
A bowed chest is also called pectus carinatum. It is a protrusion of the chest over the sternum often described as bird-like. Pectus carinatum is.
Pigeon breasts are a delicious introduction to game. Here they're served with wild mushrooms and a rich red wine gravy.