Roast Pigeon and Pea Tart

Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

The wood pigeon is the most common and easily available type of pigeon and can certainly be used in this recipe. However, I prefer to use squab pigeons. Squab pigeon is a specially reared young pigeon that, when cooked, is beautiful and tender without being over-strong in taste. The breasts are very meaty and squabs are now a lot easier to get hold of. Of course, there’s always one drawback and in this case it’s price. A wood pigeon will be less than half the price of a squab. Whichever you