This is desirable in stews, in braised beef, and in pot roast.
The under side of the round should be cooked la mode, or braised.
Unless pigeons are young they should be braised or stewed in broth.
It can be browned after it is braised, and have the same appearance as if roasted.
It should be cut four inches thick, and is usually larded and braised.
The remedy is the ...