We recently traded jam for 19 wood pigeons. This is the first time we have had wood pigeon but I had to learn how to prepare them for use. It turned out to be different to pheasant and duck which I have plucked and gutted in the past.
The only usable part of the wood pigeon is the breast. Instead of plucking the whole bird, pluck along the centre of the breast. Then cut and peel back the skin to reveal the breast meat. Cut the breast fillets off the carcass.
The rest of the bird unfortunately cannot be used for anything (unless anyone can send me information otherwise).
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