It's delicious, tastes a little of kidney but without the pissy irony taste you sometimes get. I'd recommend cooking it until it's pink inside but no longer, it's beautifully tender when still pink and gets tougher as you cook it longer. I used double the recipe below to serve 4 people.
The pigeons were quite large, I plucked the feathers from the breast to clear it then cut a slit in the skin before peeling it all back. I then slit down either side of the breast bone and stuck my thumbs in to peel out the breast. A slit at the bottom and top end should allow you to pull it free.
breasts of 2 woodpigeon cut into long 20mm thick strips
1/2 400gm tin of chopped tomatoes
1 medium onion sliced not diced
1 red pepper sliced not diced
1 tbsp of smoked paprika
1 oz of butter
142 ml carton of sour cream
A handful of chopped parsley
1 - Gently sweat the onions and pepper in the butter for 2 minutes then add the paprika and cook until onions are soft.
2 - Increase the heat and when it starts to sizzle add the pigeon strips and fry until all sides are sealed.
3 - Add the tinned tomatoes a little at a time so the pan doesn`t cool too much then add 1/2 the soured cream a little at a time.
4 - Check the pigeon strips are cooked to the doneness you like(pink for me) then throw in the parsley stir and serve with rice and a dollop of sour cream on top.