Preparation: 5 mins
Cooking: 10 mins
- 8 wood pigeon breasts
- 100g watercress
- Cornish seas salt
- Milled black pepper
Season the wood pigeon and set aside.
Build a small fire with kindling, oak and woody rosemary stalks.
Once the flame has left red hot embers cook the pigeon over the heat.
Serve with the watercress and a little lemon oil.