"Curried orzo can stand up to any full-flavored meat, from duck magret to venison and wild hare. Try it with simple roasted wood pigeon. "

"Chef Craig Hopson is a fan of D'Artagnan's seasonal wild Scottish game birds. Here, he pairs the grilled bird with a pistachio aioli and a tart pomegranate vinaigrette. "

"In this terrine, wood pigeon, porcini and foie gras are bound by a jelly made with seasoned wood pigeon stock and red wine. "

"Nick Naim is a TV chef and well-known author in Scotland. In his recipe the gamey flavor of the wood pigeon is beautifully complemented by the earthy lentils and parsnip. "