Pigeon (left) and a Quail (right). These are bought "Market ready" aka with intestines still inside. You can also get the "Pan ready", which might suit some people more.
Pigeon without the head (use all scraps for making a wild fond!)
The pigeon's chest case with the breast filets
Pigeon thighs and liver (top)
Using a pigs stomach "net" to make the jambonnais
Rolling the boneless thigh to resemble a "jambon" form
The Jambonnais without the netting
Rolling it in the net
The ready Pigeon Jambonnais!
Grilled pigeon breast filet
Potatoe slices and grilled zuccini