Wild Pigeon breasts. Not often associated with the dinner table these days but rather gathering bad press as a city centre pest than as a food item. But we don’t have to go back too many decades to a time when pigeon was raised solely for its value as a source of meat. Indeed, in France, they still are in rural areas. If you take a look at barns in the UK you will see small holes in the gable end; the pigeon loft.
Quite why pigeon is no longer a popular meat is open to conjecture, but the chances are that our modern day farming practices provide us with the meats we prefer; beef chicken, pork. But at what cost to animal welfare and our health? Choosing to eat wild game is sustainable and good for the environment and, in the case of pigeon, a low-cost and nutritious method of eating. It also fits very nicely into our Paleo principles of eating from the land (or in this case, the air) where the animals are raised naturally. Plus, because there are so many of them, pigeon is available all year round.
The pigeons here are country wood-pigeons, as opposed to their somewhat scruffy city cousins. They forage in the countryside and eat a balanced diet which is entirely natural. This in turn gives us a tasty and highly nutritional treat for the table, especially in summer when the birds have access to a good selection of seeds and berries. Pigeon carries a high concentration of iron and vitamins B as well as good copper, potassium and magnesium levels.
Perfectly Paleo Pan-fried Pigeon. Sorry, couldn’t resist! But it’s the best thing to do with the pigeon breasts we sell here at Primal Meats. A little seasoning then cooked pink in a hot frying pan. Similarly, this simple recipe for wood-fired wood-pigeon is as primal as it can get; you can almost feel you are sat around a campfire with it. Or just as Paleo is this one for pigeon with caramalised leeks . So go on, get wild and primal and treat your taste buds with the earthy woodland flavour of our Wild pigeon breasts. The breast contain 75% of the meat of the pigeon, and so makes for good value and no work of plucking, cutting and stuffing a whole bird, approx 200g = 2 breasts.
Caroline is a ‘Certified Primal Blueprint Expert’ and although we can’t comment on individual cases or offer any professional advice directly we generally advocate an ancestral health approach to diet and wellness. All comments regarding health are based on a picture built up over years of researching scientific literature and working with leading experts in the field of nutrition. By way of a reference for these comments, we have compiled a pinterest board with a range of research and informative articles on the subject. Enjoy.