Turkish Roast Pigeon with Bulgur by Hank Shaw, who says the Middle East cooks the best pigeon. Wild pigeons are not as tender as squab (domestic pigeons), but have far more flavor. Wild pigeons should be put in a brine to tenderize the meat.
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.