Pigeon

A flying red meat, pigeon is exceptionally rich in myoglobin (the protein responsible for oxygen transport and red color). Physicochemically, exceeding 54°C (rare cooking) causes a brutal oxidation of the iron contained in its flesh, giving it a very unpleasant bitter and metallic liver taste. The supremes (breasts) must be violently seared on the crown (on the bone) to protect the flesh from direct heat, offering a perfect contrast between crispy skin and a ruby-red core.