No, not your scabby feathered rat type but woodpigeon.
I shoot loads of them (awaits flames) and they taste gorgeous so I thought I'd share a recipe should woody ever be on the menu.
Fillet the breasts from the body.
Hot pan or skillet on the hob - hot!, Has to be hot!
Flash fry the fillets in a bit of bacon fat. About a minute & half each side will do.
Pop the breasts into a medium warm oven for 5mns to allow the meat to settle.
While that's happening fry up some slices of a quality black pudding.
Take the black pudding out and layer 2-3 slices per person on top of a bed of rocket leaves.
Add some red wine to the pan, deglaze, add some blackcurrant or blackberry jam to the pan and create a jus. Strain this to get the lumoy bits out.
Take woodpigeon from oven, slice thinly (the meat should still be quite pink on the inside - anything else and you've overcooked it) and layer on top of the black pudding.
Drizzle the jus you made on top of the pile.
Eat.