The dark red meat of a rare-roasted pigeon breast is tender and full of flavour, as well as being quick to cook and relatively cheap. The flavour is delicate with a slight irony note. The quickest way to put someone off pigeon is to serve it well done; as with most game there is little fat and the meat needs to be rare to give it succulence. Well cooked and rested, pigeon makes for really good eating. Cooking on the crown also helps to keep it moist. Your butcher or game dealer should be able to prepare them like this for you. Ask for the wishbone to be removed to make carving easier. The legs and back are best used for stock.