ringdove

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ringdove

1. another name for wood pigeon
2. an Old World turtledove, Streptopelia risoria, having a greyish plumage with a black band around the neck
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Ringdove

 

(Columba palumbus), a bird of the family Columbidae. The body is about 45 cm long. The head is bluegray, the back brownish, the throat rose-colored, and the neck has white spots and a greenish half-collar with a coppery tinge. The bird is found in Europe, western Asia, and northwest Africa. In the USSR it is found east to Omsk and from 61°-62° N lat. south to and including the Ukraine, the lower Volga, the Crimea, and the Caucasus, as well as Middle Asia. The ringdove is a migratory bird. It inhabits forests, nesting in trees. A clutch consists of two eggs. The bird feeds in fields, its diet consisting of seeds and, more rarely, insects, worms, mollusks, and berries. It is hunted for sport. The number of ringdoves is declining because of the cutting of forests and excessive game shooting.

REFERENCE

Ptitsy Sovetskogo Soiuza, vol. 2. Edited by G. P. Dement’ev and N. A. Gladkov. Moscow, 1951.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Haughey, who runs building firm McCoy Construction, which sponsor Murphy's yard, not be in higher praise of his r after the fragile assini and Wood Pigeon could n traine Piri Ma scored.
Wood pigeon, as with a lot of game, goes very well with sweet items and the blueberry and pancakes turned it into an imaginative starter that was also a great talking point.
The wood pigeon has benefited from changes in farming
Between us, my husband and I devoured sumptuous scallops, wood pigeon, tender venison and partridge before polishing off a plum and almond cake and an assiette of chocolate.
Wood pigeon with black pudding and elderberries (serves four) INGREDIENTS 4 wood pigeon crowns (leg meat and undercarriage removed) 100g elderberries 20g redcurrant jelly 200g black pudding, skinned and diced Salt and pepper 2tbsp rapeseed oil 60g butter300g pigeon stock 1 carrot, 1 onion, 1 leek, 1 celery stick, 1 litre cold water 1 bay leaf 6 peppercorns METHOD To cook the pigeon: 1.
HEATHER HOOD WOOD PIGEON, STORNOWAY BLACK PUDDING & PUY LENTIL SALAD Serves 4 Prep time - 30 minutes Cook time - 10 minutes INGREDIENTS: 4 wood pigeon breasts 4 rashers of pancetta or streaky Ayrshire bacon - cut into lardons 150g puy lentils - cooked and cooled 4 slices of Stornoway black pudding Handful of mixed leaves - washed Aged balsamic Extra virgin olive oil Salt and freshly ground black pepper Heat a non-stick frying pan over a medium heat adding a dash of oil.
Now in a state of near ecstasy, I set about a main course of tender, gamey wood pigeon that came with a glossy, remarkably powerful bitter chocolate and black pudding sauce.
The la carte evening menu will set you back pounds 30 a head for three courses and includes the likes of wood pigeon with wild mushroom porridge and green tea-poached Scottish salmon with lapsang souchang and Saki consume.
A first course of wood pigeon followed by a main of king scallops on a bed of Indian dhal was faultless.
Marks & Spencer is launching five fresh 'ready to cook' dishes featuring pheasant, wood pigeon and wild venison to cater for what it claims is increased consumer demand for game.