Wood Pigeon Breast Fillets

• No carving
• 75% of the meat on the bird
• 2 fillets per person
• 4 fillets per pack
• Dispatched chilled

Pigeon breasts are a very popular restaurant dish.

Like most wild birds, all the meat is on the breast – all that flying means big muscles! So if you don’t want the bones from a whole bird, we recommend the fillets. Most country people don’t even bother plucking the whole bird after they have shot it; they pluck the breasts and remove the fillets, saving a lot of time but still obtaining 75% of the meat on the bird.

Traditionally, lead shot is standard for shooting game birds like Wood Pigeon. However, as the British game sector transitions towards more sustainable ammunition, we’re pleased to offer an Eco-friendly (typically steel shot) option alongside the standard choice. To learn more about lead shot safety, click here.  While steel shot is far more Eco-friendly, it can be harder on our teeth than lead, which is a relatively soft metal. So please bear this in mind when ordering the Eco-friendly option. 

Pan fry in butter and red current jelly for a minute or two each side until pink. Slice across middle and serve.