Pigeon

Pigeon is a traditional poultry variety that has been used in European cuisine for centuries. The meat is dark, finely grained, distinctly aromatic and richer in flavour than chicken. It is most commonly roasted whole or prepared as breast fillets, which are the most tender and least fatty part. It is well suited to festive dishes, braises, pâtés and terrines. It pairs excellently with red wine, forest berries, sage or porcini mushrooms. Today, pigeons are bred specifically for the food industry and their meat is considered a delicacy.