Carpaccio of pigeon.

Carpaccio of pigeon is made from wood pigeon which are remarkably under rated birds, which provide meat that competes with any game and a shooting challenge to test the most experienced shot. In fact, a really good shot becomes one because he has wood pigeon to practice on out of season. And what practice it is. A wood pigeon’s phenomenal eye sight, speed of reaction and ability to fly at speeds of 50mph, enables it to provide a challenge which requires immense concentration and lightning fast eye and hand co-ordination. Whether coming in low towards a field of turnips like fast driven grouse, dropping in to decoys or skimming the tree tops towards their roosting grounds, pigeons are extremely difficult to shoot. Quite the most exciting, in my experience, is shooting pigeons from a hide built three quarters of the way up  four trees, in a spruce plantation overlooking the Solway.
Carpaccio of pigeon makes a truly delicious starter.

Dressing
2 pigeon breasts per person, Decent olive oil,  Lemons, quartered, Freshly grated horse radish
 

Marinade
1 onion chopped fine
2 shallots chopped fine
1 carrot thinly sliced
1 stalk celery chopped
1 cloves of garlic crushed
1tsp. sea salt
1 tsp. chopped  thyme
1 tsp. chopped parsley
1 bay leaves
6 whole black pepper corns, crushed
2 whole cloves
2 cups white wine
1/2 cup cider vinegar
1/2 cup olive oil

Method

Cut breasts from pigeons and marinate for 24hrs. Remove from marinate, wipe clean and dry. Wrap breasts in cling film and freeze for 45 mins. Remove and slice thinly with a very sharp knife. Arrange on a serving dish, season with sea salt and black pepper and pour over decent olive oil. Serve with horseradish, lemon quarters and some rocket salad.
 

Enjoy your carpaccio of pigeon