poultry

Wood pigeon

Kabutar

400 g1 whole bird (about 400 g)

Typical dressed wood pigeon is about 0.4 kg.

Nothing vegetarian matches wood pigeon's dark gamey flavour; spiced mushroom is the closest veg swap.

• 
  Chicken

  Use the same weight of boneless or bone-in chicken. It is much less gamey, so add a little extra garam masala or black pepper; cook 10–15 minutes less than pigeon.

• 
  Duck

  Use about 75–80% of the weight because duck is fattier and richer. Skim excess fat and cook 10 minutes less; it gives a gamey note closer to pigeon.

• 
  Guinea fowl

  Use the same weight, cut into pieces. It is firmer and less dark than pigeon; braise 10–15 minutes longer until tender.

• 
  Mushroom

  Replace 500 g pigeon with 400 g mushrooms, halved if large. Brown well, then simmer 10–15 minutes instead of 30–40; add a pinch of garam masala for a gamey note.

• 
  Paneer

  Replace 500 g pigeon with 400 g paneer cubes. Fry the paneer first, then add it in the last 5–8 minutes so it stays soft; no long braising is needed.

• 
  Chickpea

  Replace 500 g pigeon with 300 g cooked chickpeas (about 100 g dried, soaked and boiled). Simmer for 20 minutes so they take up the spices; the dish becomes denser and less gamey.

Clove-Smoked Wood Pigeon with Chanterelles & Peas