Wood pigeons have a strong, almost beefy flavour so a good red wine always goes well with them. The potatoes are flavoured with red onions and then caramelized in red wine – the flavour is so good. I also like to sauté the potatoes in goose fat for a very rich flavour. You can of course sauté the potatoes in butter, which is almost as good.
The pigeons are going to be roasted on the breast bones. The rest of the carcass and the legs are going to be removed, chopped up and turned int