Preheat the oven to 230°C.
Place pigeons on a roasting tray, top with butter, season, and roast for 8 minutes.
Allow the roasted pigeon to rest for 8 minutes.
Brown the bacon in half the butter within a frying pan.
Add mushrooms and cook for 2 minutes before stirring in peas, stock, and remaining butter.
Simmer the mixture until the liquid reduces to a glaze and season.
Stir in the mint, lettuce, and garlic to heat through.
Remove breasts from the pigeon and flash-sear in a clean pan with butter and thyme for 1 minute.
Assemble by placing pigeon breasts in bowls and topping with the pea and bacon mixture.