Well Terryd. As I mentioned previously, my wife's mum was full Greek. RIP. Any game dishes went with her approval. Now pigeon was No.1. Start with the whole bird, plucked and dressed properly. One generous sized onion, half a leek, pared carrot, (not too much), clove of garlic, virgin olive oil, black pepper and salt. The onion and leek should be lightly cooked in the oil for about 10 mins constantly moving them, add the garlic (crushed) and the carrot salt and pepper. Another 10 mins. The pigeon should be breast down, first one side then the other for at least 15 mins a side. Add a tin of Ita