Pigeon is especially known for its dark and delicious breast meat. Young pigeons have very tender meat, while that of older pigeons is tougher. You can get wild and tame pigeons. The common wood pigeon is the most common species of wild pigeon. A popular tame pigeon is the Bresse pigeon. Plucked wild pigeons have a blue-grey skin with coarse pores and dark meat, which makes them easy to distinguish from plucked tame pigeons.
Basic techniques: grilling, roasting, slow cooking, smoking, pan-frying.
Taste combinations: almond, apricot, honey, ginger, grapes, sweet potato, hazelnut, hibiscus, hoisin, five spice, hay, soya sauce, coffee, Madeira, port, mushroom, orange, basmati rice, lentils, spinach, cabbage, red cabbage, star aniseed, garlic, cloves, plum, dates, mint, onion, parsnip, duck liver, beetroot, apple, blueberry.