A friend of mine said pigeons are nasty... I said “ Let’s see what Scott Rea has to say about it...” and now we raise pigeons and quail instead of chickens 😎 Thank you Scott!
You're a brave man. I've plucked a lot of pigeons, but I'd never do one in the kitchen. I sneezed once doing that and was picking up down feathers for the next week. :-)
@@A_Maus_in_Da_Haus Down feathers are the fluffy underfeathers of a bird and not the harder outer ones. They're the feathers that help trap air to keep a bird warm . They're the feathers that historically have been used from geese, eider ducks and other birds to stuff winter jackets, pillows, etc.
Vinnie Mcloughlin yeah it's one thing to eat meat hell I do but if every single person ate like this we would have absolutely nothing. As it is we are loosing species left and right
Very true you go places like Italy there's not much wildlife left because locals have eaten it all haha that said I'm sure Britain could lose a pigeon or too
Hi Scott, as always, I really loved your video. I've noticed on different video's where you mention that "life is too short to pluck game birds", and simply skin them. I have kept chickens in the past, and discovered when it's time to eat one, I pluck the hens after first dipping them in 160 degree for about 30 seconds. The feathers practically fall of the birds, and because they are wet, they don't go flying all around the kitchen (though honestly, I pluck mine outside). Just a thought for you to consider. I personally love the skin on game foul, s that's how I would do it. Cheers, Mike
Great videos Scott! As a person with a desire to get into small game hunting, I appreciate learning how to prepare meat and poultry fresh. I feel this is an excellent alternative for those who eat meat but wish to consider more ethical options than going to the grocer. Subscribed :-) Next step, getting a bow!
And here I thought my adding celeriac to the mash was a "secret ingredient"! I also add the butter and cream...and grate a small bit of nutmeg into the mix. If it ain't there, then "somethin's missin'"...BUT, if you taste nutmeg, you've gone way overboard. GREAT video (as usual).
Fantastic! I wanted a brush up for the impending doom of pigeons that won't stay away from my house. Looks like a proper english meal of old times. Im subscribed!
Brilliant tips there. Thanks for sharing. If I was being picky I would say the plate needed a bit of green to make it more appealing when served, maybe sprouts or a bit of cabbage but the pigeon looked gorgeous. Many thanks.
Nice video. Have been thinking about shooting some pigeons outside with a slingshot that feed on a bird platform that I feed all the birds from. Using them as a source of free meat and wanted to know how to gut and prepare them. Found this video very informative. Many thanks
My grandfather was from Germany. He had pigeons. He knew all his pigeons. If one flew in the coup it would be soup that night. He would have squab when the breeding started.
There's a flock on that like to roost on the roof of my new home I bought thinking of setting some snap traps for them. free meat and no more of that wooing noise in the mornings. its win win. :)
I shot a Wood Pigeon in my garden with my Catapult. I only cooked the breasts and did them nice and pink like you suggest and Wow! They are fantastic! I'm upping the anti this year and using an air rifle so I can bag more but they are super cautious! Great video Scott, loved it.
I have had pigeon many times. From the country, you couldn't get me to eat a flying city rat! Blue Rock Pigeon is what is most common in the central US and Mexico. They are a very tasty bird! The biggest problem I had with this video is the fact that "these pigeons were shot yesterday"! REALLY???? I have NEVER let ANY game animal I have shot sit for more than an hour without cleaning it! That is the reason wild game takes on a "gamey" taste that most people despise! Field cleaned within an hour and it has a whole different taste than something left with its guts in to start decomposing! I ran the lodge at a hunting camp that hunted White Wing Dove and Blue Rock Pigeon. And yes, med rare is the best way to cook it, yet another reason to field dress and cool as quickly as possible! Any red meat bird is safe to cook med rare, Dove, Pigeon, Duck, Pheasant, any of them.
Scott, thank you - I have posted your pig butchering and this one on my facebook page - hope it helps you as I really like the way you teach us to do it right
We just had a celeriac. How cheap, and so much food! Good cooked or shredded for a lovely cold remoulade salad. I've done a proper pigeon recipe and that is one fowl I am not nuts about, but now I know how to prep. James Beard said beware not to overcook some birds -- he liked them pink if possible. I'm about to serve your Savoy cabbage hen pheasant recipe -- I followed it exactly. It does smell amazing. Success is predicted! I find with mashes such as potatoes, a pinch of ground nutmeg boosts. Not so much it's noticeable. Egad this looks SUPERB. Uprated, shared.
Hi cc,love the celeriac,ive made remoulade and it rocks,and works with everything,let me know how your savoy cabbage dish went,and, the great james beard is spot on keep the pigeon pink baby,thanks for your support and input,all the best.Scott
Scott Rea I thought the Savoy cabbage pheasant was SUPERB. The spouse like the cabbage just fine, but not the bird. Dang I had a little today and I swear those last morsels tasted better reheated!! There is still extra cabbage and it's gone (a bit) into a homemade soup he asked for for when he gets back from second shift tonight (clear boullion thing). I am so looking forward to doing those two cock pheasants. I hope freezing them didn't damage them too much. They are well-wrapped. It's a kind of science project. Funny, it turned out to be quite a frugal dish!
I'm about ready to sue Scott, for the price of the seven (after seeing this video, eight!) keyboards he has caused me to destroy by inducing uncontrollable drooling...!!! ;D
Thanks for posting this! I bought a couple squab for cheap and when I got home I saw the “uneviscerated” label. They plucked it, but the guts are up to me.
Moved to Saskatchewan, Canada from UK a few years ago and just got myself a shotgun. Plenty of pigeons around here sitting on top of grain bins and in old farmhouses/barns, but nobody hunts or eats them. I'll be going out this weekend to try and bag a few. Might try this recipe, or Keith Floyd had a recipe for pigeons with green peas which I have always wanted to try also. Cheers.
Kereru pigeon is native to New Zealand and is quite large. Feeds on berries of the pūriri and koromiko, both native to New Zealand. They were harvested in the berry season when their excessive eating made them overly fat. They are boiled in water and preserved in their own fat. A great delicacy to this day. The feathers were used for adornment cloaks and highly prized. They were plucked and cooked whole, from head to toe and no gutting. Grey in appearance when cooked. Everything was eaten except the bones.
a favorite duck and squab recipe. chop about 10 sweet onions, place in a heavy dutch oven, cook slowly over medium heat until the onions start to get very brown, add the duck or squab, continue to stew, adding water as needed to prevent burning of the onions, add Worcestershire sauce, rosemary and or thyme, black pepper, cook until duck or squab is fork tender and onions are black like in a french onions soup, server over rice.... wonderful
luving the channel,learning loads,and gaining confidence to try stuff ive never tried,can i ask when its shot do you have to pick out the pellets etc??or do they not go in,i dont no so thaught better ask
As a bird enthusiast with several pet birds, this is a bit hard to watch... but as an avid carnivore I'm fascinated... I don't know if I'd be able to do this irl, at least not without some desensitization, but I'd like to learn to.
Kind of the position I'm in. I want to raise pigeons but it doesn't make sense to do that if I'm not going to fully utilize the pigeons. I also want to do this to force myself either to stop consuming meat or come to grips with what must happen if I do choose to eat it. It's all too easy to get comfortable with some worker in some unknown slaughterhouse killing stuff for me.
Ian issue is I think people get city pidgeons and wild ones confused. To be fair I didn't realize you can eat them because the ones here in NYC are basically rats
I'm fairly new to bird hunting in general, especially pigeons. I've cooked a few dove and pigeon on my bbq pit, and so far, so good. But is anyone else concerned about worms, parasites, etc. Does the cooking kill all that? Thanks for your input to all who respond. 🙏🏼
I saw a film in which chicken plucking was facilitated by dunking the dead bird in scalding hot water. Can such a method be employed for pigeon as well?
You have mourning doves there. I live in Florida now one thing I miss about New England, are pigeons mourning doves and pheasants. And of course Wild Turkey
Amazin video. So it is easier to pluck than a chicken? . No hot water and plucker. I wonder , Can you roast the pigeon in a smoker like a chicken ? or does the small size make it vulnerable to dry out? Anyway , Amazin video. Oh 1 last question. The waste. Do you compost it? Burn it ? and the guts. Who could you feed that to? I really enjoyed and subscribed.
Thanks, very informative. But are ferril pigeons generally OK for eating? 'm considering shooting wood pigeons with my .22 caliber air rifle to try to offset the high cost of living in Britain right now & it will get worse. I would shoot ferril birds too but I think I'd just cut the breast meat off with all pigeons as there doesn't look like there is much more meat elsewhere. i don't know what they taste like as I have never been this hard up before so am seriously considering this.
Cheers Scott, from Idaho USA. My usual routine is to lay a pheasant on its back, put my feet on its wings near the body and pull on the bird's legs slowly and increasingly more firmly until the guts come right out leavin the breasts skinned and clean. Takes about 10 seconds. Also place the breast skin and feathers on a piece of notebook paper, let it dry and it will become a beautiful pheasant pelt for a hat decoration.
I did you realize you could even own a shotgun in the U.K. I assume that is what you used to shoot them with. Thanks for the video. I hope I get a chance to try a pigeon one of these days
You can own shotguns, bolt action rifle, and airguns for hunting. For the shotgun and rifle You need to apply for a licence, have a 6 week wait period, have a police officer visit your house to interview you and have a full criminal and mental health check. You cant own fully automatic assault rifles used for battle.
A friend of mine said pigeons are nasty... I said “ Let’s see what Scott Rea has to say about it...” and now we raise pigeons and quail instead of chickens 😎 Thank you Scott!
I tried this in NY City.... now i have a week to live.
Hahaha
Hhhhhhhhhhhhh
Week to leave....... best sence of homer @ all time
@@fadumo5598 ...............w...........what?
@@fadumo5598 homer?
Yeah Homer simpsoy
You're a brave man. I've plucked a lot of pigeons, but I'd never do one in the kitchen. I sneezed once doing that and was picking up down feathers for the next week. :-)
up down?
@@A_Maus_in_Da_Haus Down feathers are the fluffy underfeathers of a bird and not the harder outer ones. They're the feathers that help trap air to keep a bird warm . They're the feathers that historically have been used from geese, eider ducks and other birds to stuff winter jackets, pillows, etc.
just pour some hot water onto it and the feathers wont fly and come out easier
@@Zyczu55 dont need to do with pigeon, feathers come out so easy without the skin tearing. Pull them against the way they are growing.
Yeah we never plucked chicken or pigeons in the kitchen. It's not healthy n it's a nasty thing to do.
I love this channel if more people ate like this the world would be a better place.
if everyone did this we'd have nothing to eat on the planet cause everyone would've hunted it
Vinnie Mcloughlin yeah it's one thing to eat meat hell I do but if every single person ate like this we would have absolutely nothing. As it is we are loosing species left and right
Very true you go places like Italy there's not much wildlife left because locals have eaten it all haha that said I'm sure Britain could lose a pigeon or too
But wouldn't that be the same as the *Flying rats* as stated in some of these comments lol that we find in local cities hehe.
Eat good , be happy
this looks dystopianly inedible
Didn’t expect to see you here. When’s the next upload?
Thank you very much for this awesome recipe. I used your technique to make Christmas dinner with band tailed pigeons. Came out fantastic!!!
Hi Scott, as always, I really loved your video. I've noticed on different video's where you mention that "life is too short to pluck game birds", and simply skin them. I have kept chickens in the past, and discovered when it's time to eat one, I pluck the hens after first dipping them in 160 degree for about 30 seconds. The feathers practically fall of the birds, and because they are wet, they don't go flying all around the kitchen (though honestly, I pluck mine outside).
Just a thought for you to consider. I personally love the skin on game foul, s that's how I would do it.
Cheers,
Mike
Cheers Mike I have done a wet plucking pheasant video all ready mate, a great method look for it on my channel page . cheers
Michael Dumais i
I like your method. My neighbor raises chickens for meat and eggs. He dips them in 160 degree water.
Great videos Scott! As a person with a desire to get into small game hunting, I appreciate learning how to prepare meat and poultry fresh. I feel this is an excellent alternative for those who eat meat but wish to consider more ethical options than going to the grocer. Subscribed :-) Next step, getting a bow!
And here I thought my adding celeriac to the mash was a "secret ingredient"! I also add the butter and cream...and grate a small bit of nutmeg into the mix. If it ain't there, then "somethin's missin'"...BUT, if you taste nutmeg, you've gone way overboard.
GREAT video (as usual).
Fantastic! I wanted a brush up for the impending doom of pigeons that won't stay away from my house. Looks like a proper english meal of old times. Im subscribed!
Hi Scott thanks for the tutorial . Just about to pluck my first pigeon
Brilliant tips there. Thanks for sharing. If I was being picky I would say the plate needed a bit of green to make it more appealing when served, maybe sprouts or a bit of cabbage but the pigeon looked gorgeous. Many thanks.
Thanks Aaron,and your right mate some braised cabbage or quick sauted sprouts would of been great,thanks for the idea mate.Cheers.Scott
Nice video. Have been thinking about shooting some pigeons outside with a slingshot that feed on a bird platform that I feed all the birds from. Using them as a source of free meat and wanted to know how to gut and prepare them. Found this video very informative. Many thanks
Haters press dislike while eating chicken.
My grandfather was from Germany. He had pigeons. He knew all his pigeons. If one flew in the coup it would be soup that night. He would have squab when the breeding started.
Roast pigeon? COOL and simple enough for any one to do, thumbs up Scott!
Thabnks joe,much appreciated mate,cheers.Scott
Awesome!. Just moved to the uk an this is one thing il be trying. Thanks
chop R no this is weird nobody does this
@@okay_fiz0738 yet it isn't weird to eat chicken or pig?
I just got a few wood pigeons from a hunting session. I now know what to do.
(And with the port) Thanks.
Thanks Scott - my son and I just prepared our first wild pigeon. A very helpful video.
There's a flock on that like to roost on the roof of my new home I bought thinking of setting some snap traps for them. free meat and no more of that wooing noise in the mornings. its win win. :)
Fuck the dislikes this is only for grown men. Major props for eating pigeon people eat chicken all day I dont see the difference.
Was given a brace. Spot on. Cheers.
Never before.....have I EVER wanted to eat a pigeon so bad!!! That looked scrumptious!!!
I shot a Wood Pigeon in my garden with my Catapult. I only cooked the breasts and did them nice and pink like you suggest and Wow! They are fantastic! I'm upping the anti this year and using an air rifle so I can bag more but they are super cautious! Great video Scott, loved it.
I have had pigeon many times. From the country, you couldn't get me to eat a flying city rat!
Blue Rock Pigeon is what is most common in the central US and Mexico. They are a very tasty bird!
The biggest problem I had with this video is the fact that "these pigeons were shot yesterday"! REALLY???? I have NEVER let ANY game animal I have shot sit for more than an hour without cleaning it! That is the reason wild game takes on a "gamey" taste that most people despise! Field cleaned within an hour and it has a whole different taste than something left with its guts in to start decomposing! I ran the lodge at a hunting camp that hunted White Wing Dove and Blue Rock Pigeon. And yes, med rare is the best way to cook it, yet another reason to field dress and cool as quickly as possible! Any red meat bird is safe to cook med rare, Dove, Pigeon, Duck, Pheasant, any of them.
Always enjoy your videos. As a keen shooting man but slightly ropey cook, i find them incredibly useful. Keep up the good work :)
Scott, thank you - I have posted your pig butchering and this one on my facebook page - hope it helps you as I really like the way you teach us to do it right
We just had a celeriac. How cheap, and so much food! Good cooked or shredded for a lovely cold remoulade salad. I've done a proper pigeon recipe and that is one fowl I am not nuts about, but now I know how to prep. James Beard said beware not to overcook some birds -- he liked them pink if possible. I'm about to serve your Savoy cabbage hen pheasant recipe -- I followed it exactly. It does smell amazing. Success is predicted! I find with mashes such as potatoes, a pinch of ground nutmeg boosts. Not so much it's noticeable. Egad this looks SUPERB. Uprated, shared.
Hi cc,love the celeriac,ive made remoulade and it rocks,and works with everything,let me know how your savoy cabbage dish went,and, the great james beard is spot on keep the pigeon pink baby,thanks for your support and input,all the best.Scott
Scott Rea I thought the Savoy cabbage pheasant was SUPERB. The spouse like the cabbage just fine, but not the bird. Dang I had a little today and I swear those last morsels tasted better reheated!! There is still extra cabbage and it's gone (a bit) into a homemade soup he asked for for when he gets back from second shift tonight (clear boullion thing). I am so looking forward to doing those two cock pheasants. I hope freezing them didn't damage them too much. They are well-wrapped. It's a kind of science project. Funny, it turned out to be quite a frugal dish!
Great, no nonsense video. Thanks!
I do trust you Scott, you have far more experience with wild game that I do.
I like how he’s wearing a watch and is still plucking the pigeon
*WARNING*
Do NOT watch this if you hungry...
@The Lawn Kid I'd stay away from those birds with throwing knives if I were you. Their aim is deadly!
I'm about ready to sue Scott, for the price of the seven (after seeing this video, eight!) keyboards he has caused me to destroy by inducing uncontrollable drooling...!!! ;D
Thanks for posting this! I bought a couple squab for cheap and when I got home I saw the “uneviscerated” label. They plucked it, but the guts are up to me.
Moved to Saskatchewan, Canada from UK a few years ago and just got myself a shotgun. Plenty of pigeons around here sitting on top of grain bins and in old farmhouses/barns, but nobody hunts or eats them. I'll be going out this weekend to try and bag a few. Might try this recipe, or Keith Floyd had a recipe for pigeons with green peas which I have always wanted to try also. Cheers.
Kereru pigeon is native to New Zealand and is quite large. Feeds on berries of the pūriri and koromiko, both native to New Zealand. They were harvested in the berry season when their excessive eating made them overly fat. They are boiled in water and preserved in their own fat. A great delicacy to this day. The feathers were used for adornment cloaks and highly prized. They were plucked and cooked whole, from head to toe and no gutting. Grey in appearance when cooked. Everything was eaten except the bones.
Just a quick note . the juice from under the resting birds . my self I would add to the glaze . nice cookup cheers
a favorite duck and squab recipe. chop about 10 sweet onions, place in a heavy dutch oven, cook slowly over medium heat until the onions start to get very brown, add the duck or squab, continue to stew, adding water as needed to prevent burning of the onions, add Worcestershire sauce, rosemary and or thyme, black pepper, cook until duck or squab is fork tender and onions are black like in a french onions soup, server over rice.... wonderful
You shot my Speckled Jim!!!!!!!!!!!! Arggggghhhhhhh. GUILTY! Get the firing Squad.
Proud to be British
Nice one 😉🍀👍
Just watched this on my TV firestick, very good,, will give it a go.
Good video and great to know how to process pidgeon. I think I'de have to roast it low and slow. I cant see myself eating rare bird.
Hi bebe,thanks for the comment,slow and low would not work unfortuanately for these little beauties,trust me i know,like rubber,many thanks.Scott
Parsnips instead of celeriac? I LOVE parsnips!
Waiting for a pigeon to come along right now haha
You're awesome man, I'm definitely using some of these recipes this hunting season... You should team up with Steve Rinella and go on his show
thank you man . thank you pigeon
fully cooked Tender Pigeon can be had using a pressure cooker .
Wonderful done. . . .
Scott, do pigeons have mites or other bird infestions that would make it better to pluck outside, or at least while wearing gloves?
luving the channel,learning loads,and gaining confidence to try stuff ive never tried,can i ask when its shot do you have to pick out the pellets etc??or do they not go in,i dont no so thaught better ask
I tend to aim for the head so it doesnt matter because you will just end up taking it off
Beautiful. Dove, duck, pigeon, any foul really, RARE!!!!
So useful thanks man
As a bird enthusiast with several pet birds, this is a bit hard to watch... but as an avid carnivore I'm fascinated... I don't know if I'd be able to do this irl, at least not without some desensitization, but I'd like to learn to.
Kind of the position I'm in. I want to raise pigeons but it doesn't make sense to do that if I'm not going to fully utilize the pigeons. I also want to do this to force myself either to stop consuming meat or come to grips with what must happen if I do choose to eat it. It's all too easy to get comfortable with some worker in some unknown slaughterhouse killing stuff for me.
I'm surprised most people don't each pigeon. It's delicious and they're so common. Also free range.
Ian issue is I think people get city pidgeons and wild ones confused. To be fair I didn't realize you can eat them because the ones here in NYC are basically rats
Perfect, you cook like the real man! !!!!!
Some people are too sensitive, getting upset over a PIGEON?!
Never tried Pigeon but i will have to give it a miss to pink for me but love the video
What temp did you roast them at?
I've found that if any bird has been shot w a shotgun , a salt bath will help remove blood and help w seasoning the bird
I'm fairly new to bird hunting in general, especially pigeons. I've cooked a few dove and pigeon on my bbq pit, and so far, so good. But is anyone else concerned about worms, parasites, etc. Does the cooking kill all that? Thanks for your input to all who respond. 🙏🏼
I saw a film in which chicken plucking was facilitated by dunking the dead bird in scalding hot water. Can such a method be employed for pigeon as well?
looks delicious
Late to the party, but ever marinated it overnight in buttermilk? It would probably allow it to be cooked more well.
Food itself is amazing. Presentation not so much. But I'm a simple bloke. Luv the food, phuk all the Presentation lol 😂
You are a kitchen genius.
You have mourning doves there. I live in Florida now one thing I miss about New England, are pigeons mourning doves and pheasants. And of course Wild Turkey
Very nice 👌
ah yes, the algorythm...
This is the best vid ever pls don't delet ur channel I love it so much and every else i and all the people will be real sad.
Thanks May that means alot,many thanks.Scott
Woow Pato Frito wit glass of beer 🍺
My son is like omg that's nasty there innocent not food eat chicken you nasty
Amazin video. So it is easier to pluck than a chicken? . No hot water and plucker. I wonder , Can you roast the pigeon in a smoker like a chicken ? or does the small size make it vulnerable to dry out? Anyway , Amazin video. Oh 1 last question. The waste. Do you compost it? Burn it ? and the guts. Who could you feed that to? I really enjoyed and subscribed.
Scott - You definitely are a rock star mate - was wondering where that pre-measured portion of port was going to go!
Do you drain the bird of bloog first? If so whats the technique?
If you do another pigeon video. Please show footage of you shooting it.
Ian ok sadist
what temperature did you put the oven on to roast the pigeons. BTW I loved this vid
Miles Eyre 425 F
Thanks, very informative. But are ferril pigeons generally OK for eating? 'm considering shooting wood pigeons with my .22 caliber air rifle to try to offset the high cost of living in Britain right now & it will get worse. I would shoot ferril birds too but I think I'd just cut the breast meat off with all pigeons as there doesn't look like there is much more meat elsewhere. i don't know what they taste like as I have never been this hard up before so am seriously considering this.
Cheers Scott, from Idaho USA. My usual routine is to lay a pheasant on its back, put my feet on its wings near the body and pull on the bird's legs slowly and increasingly more firmly until the guts come right out leavin the breasts skinned and clean. Takes about 10 seconds. Also place the breast skin and feathers on a piece of notebook paper, let it dry and it will become a beautiful pheasant pelt for a hat decoration.
I always check to make sure all the pellets are out of the meat.
Air gun shot pigeons have far less damage to them.
Definitely. .. I often in my line of work shoot wood pigeons. . And this video was a great help to prepare. ..
just wondering if you could deep fry pigeon,
What temp did you put the birds in
Really well done. Thanks. I can tell you know what you're doing by letting the bird cool a little under foil instead of straight to the table.
This is one awesome video! Thank you for this, Looks very good.,What did you shoot him with? I hit the like button and subscribed.
It all looks yummy, what happened to the shot of port? Curious minds want to know?
Awesome recipe thank you!!!
The pigeon looks good but the sauce reminds me of poopy gravy with mashed potatoes
Great video, will try this very soon!
brilliant vid , love it my recipe for next trip out on the pigeon, great stuff keep it up .
The first and only pigeon I've killed was eating acorns too.
do they wipe out crops or turn that crop into better protein meat?
As a child I always went into the woods with my pellet gun and just shooting pigeons and cleaning them
I'd pluck them outside, not so messy.
Thank you sur great food for poorman to start eating.
i kept watching and watching but at the end they never looked appetizing to me. Sorry. But very informative video.
I did you realize you could even own a shotgun in the U.K. I assume that is what you used to shoot them with. Thanks for the video. I hope I get a chance to try a pigeon one of these days
You can own shotguns, bolt action rifle, and airguns for hunting. For the shotgun and rifle You need to apply for a licence, have a 6 week wait period, have a police officer visit your house to interview you and have a full criminal and mental health check. You cant own fully automatic assault rifles used for battle.
@@robbiecoyle6950 You cannot have fully automatic firearms in the US either
I love the way you cook have been watching your post's Thank you so much for the information ! Keep up the Great work !!
Great video thanks
Beautifully done that is!
This looks fantastic.Is this a pigeon from the countryside or can you eat city pigeons?