Try to find squab pigeons to make this dish. These are specially reared young pigeons, and are very tender and plump. By doubling the quantities this could also be served as a main course. As a variation, a pigeon red wine sauce can be made by adding the pigeon carcasses to the reduction of the Red Wine Sauce and then continuing with the recipe. The legs and carcass will infuse the sauce, giving it a rich, gamey flavour.