Flavour can be added by stuffing the cavity with traditional stuffing or simply a mixture of herbs, mushrooms or even black pudding. Breast meat tends to dry out more quickly than the legs during roasting, so try laying some bacon rashers over the breast or smothering over some butter. Alternatively, try spatchcocking the pigeon before roasting to help to evenly cook the bird.
While the pigeon is resting, don’t discard the pan juices found in the roasting tin. These can be deglazed to form a rich, flavoursome sauce to accompany the dish - Bryan Webb uses pan juices in his Madeira and brandy sauce. You can discover more ways to cook a whole pigeon on our how to cook guide.
Adam Gray serves roast pigeon with a light celeriac salad. The earthy but sweet flavours of celeriac flatter and lighten the meaty flavour, making a perfect starter. For a more hearty, comforting meal, simply serve the pigeon with some redcurrant jelly, pan juices and roasted vegetables.