Seared Wood Pigeon Breasts with Glenfarclas, Bog Myrtle and Wild Blaeberries

Wood pigeons are little culinary gems in the game world. They forage for wild berries, shoots, nuts and grains so their meat tastes delicious. I often look at the contents of their stomach to see what they’ve been eating and then match it in the pan – in the summer it is usually wild blaeberries. You can roast and grill the whole pigeon and make carpaccio with the breasts but my favourite way to cook the breasts is to sear them on the hot red embers of a fire or in a cast-iron pan. If you d