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By Damien Pignolet

Published 2005

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These are young pigeons that are grown to 300-500g over 3½-5 weeks. The flesh has a rich, slightly liver-like taste that blends well with the earthy flavour of lentils, celeriac or a smooth parsley purée. If a more traditional sauce is called for, try A Quick Game Sauce, finishing it with a few teaspoons of redcurrant jelly.

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