What's it like? Our woodpigeon breast has exquisite tenderness and rich, gamey flavours, perfectly suited for creating gourmet dishes that elevate your dining experience.

• Our Woodpigeon meat is sourced directly from Europe
• It's butchered by us here at Kezie
• Skin Off
• Includes 10x woodpigeon breasts

Why not try:

• Seared woodpigeon Breast with Port Wine Sauce: Season the woodpigeon with salt and pepper and sear on a hot skillet with butter or oil until browned on both sides but still pink and tender in the centre. Remove the breast from the pan and leave to rest. In the same pan, deglaze with port wine and let it reduce. Stir in a bit of stock and simmer until the sauce thickens. Slice the breast and serve with the port wine sauce, accompanied by roasted potatoes and sautéed vegetables.
• Woodpigeon Salad with Berries and Goat Cheese: Cook the wood pigeon to medium-rare or medium. Let it rest, then slice thinly. Toss mixed salad greens with fresh berries (such as raspberries or blackberries), crumbled goat cheese, and toasted nuts (like walnuts or almonds). Drizzle with a balsamic vinaigrette or a honey mustard dressing. Arrange the sliced breast on top of the salad for a refreshing and elegant dish.
• Woodpigeon Wellington: Season the wood pigeon with salt and pepper and sear on a hot skillet with butter or oil until browned on the outside but still rare inside. Leave to cool. Wrap the breast in puff pastry with a layer of mushroom duxelles. Bake until the pastry is golden and the breast is cooked to your liking. Serve the Wood Pigeon Wellington with a side of roasted root vegetables and a red wine reduction.