Pigeon, in the culinary context refers to the soft and downy flesh of the birds belonging to the Columbidae family. Along with its cousin the dove, the pigeon constitutes a range of baked, grilled, roasted, or fried meat recipes that are fondly eaten as mealtime fares or staple food accompaniments. The pigeon breast is the most preferable edible part. Soups, pate, casserole, stews, are some of the common pigeon recipes. Dessert recipes with a combination of fruit and pigeon are not uncommon.