Pigeon meat is mild and tender, from birds trapped in cotes or hunted from rooftops and bell-towers. The carcass is small but rich with fat; the meat serves one or two at table. Fresh pigeons are plucked and roasted; older birds are smoked or jerked into strips that harden and last through winter, though the meat becomes stringy and demands much chewing.
Pigeon
Mild tender meat from trapped cotes, small carcass rich with fat.