Pigeon

Wood pigeon is the most intensely flavoured of the British game birds regularly served in restaurants: dark, iron-rich breast meat, very little fat, and a mineral depth that is closer to beef than to other birds. It is almost always served pink, and the leanness of the breast means it must be cooked quickly. Typically served with lentils, beetroot, or cherry sauce, accompaniments that add earthy, sweet-acid, or fruity contrast. The wine needs serious savoury depth to match the iron intensity, enough structure to handle the accompaniments, but restraint rather than brute force against the lean breast.