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@36x18
My advice with pigeon is to cut the labour and just remove the breast. Pluck it into a bag from crop to between it's legs, and, using your sharpest knife, slice off each breast from sternum to wing. You get a little fillet to fry. Good with all sorts. I've never liked plucking, even pheasantly.
Would also recommend a scope for the air gun, it makes the pellet go faster. Good luck!