The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Our wild wood pigeons come from the Highlands of Scotland where they forage on heather, fruits and berries. Their rich gamey flavor is more intense than that of domestically-raised birds, and is much anticipated by game meat fans each season.
D’Artagnan sources wood pigeon from Scottish hunting preserves and large estates, where weekend hunters engage in the timeless tradition of the hunt. The wood pigeons are immediately processed in a facility supervised by the European Economic Community Inspectors, and arrive in the U.S. within just two days of the hunt, for the freshest wild game birds possible.
The wood pigeon is the largest member of the dove and pigeon family, and subsists on a largely vegetable diet, foraged in open fields, gardens and lawns, including fruits, berries and grains. This brings a distinctive flavor to the red, lean and quite gamey meat, which is a seasonal favorite for game fans.
Dressed weight is about 8 ounces; a whole pigeon makes a good single portion. The meat is dark and delicate, so overcooking will ruin it; be sure to serve it pink or rare. Wood pigeon can be pan roasted and flambéed for a simple and satisfying meal, and can stand up to strong flavors like prunes, figs, red wine, porcini mushrooms and juniper.
Often baked in meat pies or paired with the earthy flavors of root vegetables like celeriac or parsnip, wood pigeon is a versatile game meat. Lentils and other legumes served with a green salad make a good match, too.
Note: game meat may occasionally contain the shot. Chew with caution.
"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. "
