Wild game is nature’s fast food. These wood pigeon breasts are full of deep flavour, so you’re really aiming to just bring that out while cooking. The best way to do that is to add a pinch of salt and pepper, then give each side a quick sear (2-3 minutes). Put some butter in the pan, and once melted, baste the breasts. You’re after a golden-brown outside, and a slightly pinkish inside.