These cold smoked pigeon breasts have been carefully smoked so that they have the smoky aroma and taste, but have not actually been cooked by the smoking process. Delicious in any recipe, either simply panfried, or try our recipe for bacon and rosemary wrapped pigeon breast.

Bacon and rosemary wrapped pigeon breast:

10 small sprigs fresh rosemary
5 slices bacon cut into long strips
10 cold smoked pigeon breasts:

preheat oven to 150C

Place sprig of fresh rosemary on top of pigeon breast, and wrap with the this strips of bacon, leaving gaps.

Place on oven tray and bake for 15-20 mins until the bacon is sizzling. This makes a delightful snack, or starter.