I’ve been meaning to do this for a while, but the opportunity and convenience seldom coincide - today though, they did.
I was driving home from an afternoon rehearsal for a Christmas variety show and there was a pigeon in the middle of the road - dead, with feathers scattered everywhere, but intact and not crushed under wheels or anything.
I stopped and picked it up into a carrier bag to take home - it had obviously only just been killed, as it was still warm and limp.
It was a young bird and not enormously plump - I just plucked and filleted out the breast - not a bad little morsel of meat, which I sliced thinly, floured and quickly fried, then finished off with a splash of red wine. It was delicious.