Roast crown of wood pigeon with peas and mousseron

Mousseron are delicious little mushrooms grown wild in France. Their earthy flavour matches the pigeon, while peas and mint add a touch of spring.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the wood pigeon

  • 2 wood pigeon crowns
  • 50g/1¾oz unsalted butter
  • salt and freshly ground black pepper, to taste
  • 2 sprigs thyme

For the peas and mousseron

  • 50g/1¾oz unsalted butter
  • 50g/1¾oz bacon, cut into lardons
  • 100g/3½oz mousseron mushrooms
  • 150g/5½oz peas, podded, blanched in a pan of boiling water and refreshed in ice cold water
  • 100ml/3½fl oz brown chicken stock
  • 2-3 tbsp chopped mint leaves
  • 1 head Little Gem lettuce, finely chopped
  • 2 garlic cloves, grated