Description
Pigeon meat is red, tight and lean meat. Rich in iron, it is recommended for convalescents and anemic. It also contains protein, potassium, phosphorus or vitamins B3 and B6. Due to its nutritional contribution, the pigeon has all the qualities to take a prominent place in our diet. Its soft flesh, in particular that of the young pigeon, does not require very long cooking. It is in fact quite simple and pleasant to cook, and many recipes highlight the pigeon.
