Game Cookerypigeon

Cai ap Bryn makes woodpigeon the star of this hearty dish, which he whipped up after raiding his fridge following a roost shooting session

The seasons have definitely shifted; the crisp, clean air and the drop in temperature signal the start of the shooting season. I would be the first to admit that I prefer deerstalking and pigeon shooting in the winter months. I have also never taken to driven game days, favouring a walked-up rough shoot on my permissions instead. I only take pheasant for my own pot, so this method is just perfect for that.

The change in colours adds to the ambiance when out rambling in the countryside. Where many people long for summer days, I prefer wrapping up warm for lovely walks, country pubs and having a comforting hot meal at the end of a long day. I always find the cold makes you appreciate the little luxuries even more.

At this time of year there are still quite a few pigeons about. I normally concentrate on a bit of roost shooting for the pot. You seldom get great numbers as you would when you run a decoy pattern, but it’s a challenge and a lot of fun nonetheless. As the evenings draw in, it’s nice to have a flask of coffee on the side and take some time out to shoot as the birds return to the trees. A moment of peace is good for the soul and being out in nature certainly recharges the batteries. And you’re doing your bit for crop protection to boot.

This recipe came about after one such roost shoot. I got in late and decided to raid the fridge. I was so pleased with it that I have had it a number of times since.

“As the evenings draw in, it’s nice to take some time out to shoot as the birds return”

I was never a fan of liver and bacon — I tried but couldn’t get into the texture of liver — however, this version uses woodpigeon instead. If you like a good plate of food that screams comfort, this is the one for you.