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  • Whole Wild Wood Pigeon
  • Whole Wild Wood Pigeon
  • Whole Wild Wood Pigeon
  • Wild Wood Whole Pigeon - Game - Pipers Farm

Whole Wild Wood Pigeon

["Truly wild and sustainable"] Read more

£4.95
  • 1x
    -
    £4.95

  • Wild Wood Pigeon tastes incredibly rich. It is delectably tender with a distinctive deep and at times sweet flavour.

    Often overlooked, Wild Wood Pigeon is properly sustainable and most importantly, absolutely delicious. It needs only the most basic of treatment to bring out its sublime flavour and texture, but if you like, you can apply all sorts of flavours and cookery techniques as this bird can take it. Try roasting, braising, barbecuing, mincing, adding to pies or even smoking. Wild Wood Pigeon makes an amazing British seasonal delicacy.

    The Wild Wood Pigeon is one of the most ethical meats we can find in the British Isles. It is the bird of woodland and farmland and dominates the countryside. Pigeons can breed and breed and breed with multiple broods of chicks hatching each year, making the Wild Wood Pigeon one of the greatest 'pests' in the land. Left unchecked, wood pigeons can reek havoc and cause immense damage to crops. In order to protect homegrown crops Wild Wood Pigeon numbers have to be managed and it would be mad for us not to make use of these delicious and nutritious birds. 

    It is our mission to encourage more people to eat what is wild, truly sustainable and ethically harvested from our local landscape. Pigeon deserves a place on your menu and we hope you will fall in love with the stunning flavour of this special British bird. 

    Our pigeons are locally shot in Devon, prepared by hand and blast frozen ready for you to enjoy. 

    Depending on your recipe we recommend 1-2 pigeons per person. 

  • Wild British Wood Pigeon

    May contain shot. 

  • To cook the pigeon, preheat the oven to 220C.

    Season the bird well with sea salt and pepper, including the internal cavity. 

    Sear in a hot pan until the pigeon is browned. Place the pan into the hot oven and roast for 6-7 minutes. Leave to rest for 10 minutes before carving. 

    Explore our Journal for seasonal recipe inspiration.

  • Arrives Frozen. 

    Once defrosted cook within days. 

    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
      Standard Delivery Highlands & Islands (2 day service) is £14.95
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Delivered in compostable and fully recyclable packaging

Roasted Pigeon with Wild Mushroom Risotto

There is an old adage 'what grows together, goes together', this recipe is a perfect expression of just that. With fungi on the ground, and traditionally, wild pigeons nesting in the trees above, it's not wonder they make a classic combination.

View Recipe

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What is Wild Game?

The preservation of game is entwined with the history of our country. As a vital food source, over the decades its value has influenced the way we manage the countryside. All meat used to be ‘game’, it wasn’t until early medieval times when we began farming animals, that there became a distinction between wild meat and farmed meat.
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