Difficulty: Easy

Serves: 4

Preparation: 5

Cooking: 10




8 wood pigeon breasts

100g watercress

Corniosh seas salt

Milled black pepper



Season the wood pigeon and set aside.

Build a small fire with kindling, oak and woody rosemary stalks.

Once the flame has left red hotembers cook the pigeon over the heat.

Serve with the watercress and a little lemon oil.


PDF Version: Wood Fired Wood Pigeon