sun flower hearts.

[Steve]

Wood Pigeon - Mmmmmmm. A much under rated meat IMHO.

For those who haven't yet tried it, imagine a meat somewhere between steak and liver. Simple is best, so take the breasts and pan fry them with a little butter and garlic until the juices run clear when you squash them with a fork. Cut through the middle, there should be a pink line in the middle about 3/8" thick.

Pigeon doesn't need to age, but you should allow it to rest off the heat in the juices for 10 - 15 minutes after frying, the meat relaxes and is tender. If you eat immediately after cooking it can be tough.