In response to Bikin Black's suggestion from another thread, here's a place for all those recipes from field and stream. Here's one for starters, perhaps a bit early in the year to get the fruit but you can have it in mind when you next shoot some pigeons or see some plums available in the garden or even down the greengrocers. Pigeon and plum kebabs. Soak the skewers for half an hour if using wooden skewers. Breast out the pigeons. Cut the breast into likely sized kebab bits about 1 1/2" across works well. (Thats 40mm for you young 'uns) Halve the plums, discard stones. Taking skewer it's pigeon/plum/pigeon/plum etc. Each end piece should be pigeon. Alternatively a small piece of onion stops bits sliding off. Barbecue as you would any other kebab. No sauce required. Some fresh salad and pitta bread is good. Consider using just a little butter on the pitta as mayonaisse detracts from the flavour of the pigeon and plums. You may even get them both from the same tree! Who knows?