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For Voon, the game dish of choice on his degustation menu is pigeon au sang. He serves it throughout the year, as it is not subject to the same quotas or time restrictions as other game birds. Games like Filler and Dots and Boxes are almost completely avoided by me and my friends because they are games which are completely dependant on whoever goes first. Games like Gomoku and Chess are also avoided, because of the amount of time it takes to complete a game.

GamePigeon is a cool app that allows you to enjoy a collection of excellent two-player games on iMessage with your friends and family. It contains games such as 8-Ball, Poker, Gomoku, Sea Battle, and Anagrams.

If you can’t download GamePigeon for some reason or you have downloaded it and it just doesn’t work, I will help you fix the problem in this article. I have categorized the possible problems you may experience with this iMessage game and provided solutions to fix them.

Read Also:How to play GamePigeon on Mac

How to fix GamePigeon invite errors

If a white screen pops up when you are opening a game invite, then you need to restart your iPhone or update your iOS version. To do this follow the steps below:

To restart your iPhone, simply press and hold the Sleep/Wake and the Volume Down button concurrently. Wait for about 10 seconds for the iPhone’s screen to turn off. Once it is off, hold those buttons again to turn it on. Have the game invite resent again and check whether it works.

To update to the latest version of iOS, connect your iPhone to a power source and make sure it is connected to the internet via Wi-Fi too. Go to Settings > General > Software Update. Select the update and tap Download and Install. Once the new version is installed, reinstall GamePigeon on your iMessage. Remember that this game only works on iOS 7 and above.

What to do when Game pigeon doesn’t install

If GamePigeon doesn’t install on your iPhone, then you need to restart your device. Once you restart, simply visit the iMessage app store and download the app again. If it doesn’t install after a restart, then you should update to the latest version of iOS. Follow this guide if you cannot download GamePigeon.

I downloaded the app but can’t play games

If you have downloaded Game Pigeon and you can’t access or play games, simply follow these steps. Open any message thread on iMessage and at the bottom left, tap the 4 dots. Once you do this, you should see the game. Select your game of choice and an invite will be sent to your friend.

If you cannot play due to problems with the invite, refer to the above section with solutions to invite errors.

Another common error is when Game Pigeon doesn’t show on iMessage. To fix this, simply open iMessage, tap the 4 dots, hold the GamePigeon icon until it jiggles and then tap the x that appears to remove it. Once you have removed it, you can re-install the app again.

How to start a game on GamePigeon

Top play games on GamePigeon you have to install the app on your iMessage first. Simply follow the steps outlined below to install this app and play games right from it.

Open any message thread on iMessage
Tap the AppStore icon on the iMessage app drawer at the bottom
Tap on the 4 dots on the bottom left of the screen
Tap Store and search for GamePigeon
Select the game and tap install
Once installed, Open a message thread
Tap the AppStore icon at the bottom
Choose your preferred game and tap Start

You will get a notification when the recipient joins the game. Ensure that your iPhone is operating on iOS 7.1.2 and above for the game to work. If you cannot see the app on your iMessage App Store, this is an indication that your device doesn’t support the game.

Read Also:How to delete game data from iOS

How to delete GamePigeon

Follow these steps to delete GamePigeon from the old iOS versions:

Open iMessage and tap on any message thread
Tap the AppStore icon at the bottom of the screen
Tap the 4 dots that appear on the bottom left
Hold on to its app icon until it jiggles
Tap x and it will be deleted

To delete GamePigeon from the newest versions of iOS, follow these steps:

Open iMessage
Tap the AppStore icon
Swipe left the apps that appear at the bottom until you see 3 dots
Find GamePigeon on the page that appears
Swipe it left to delete

Filler Game Pigeon Online Games

If you are enjoying this game, then you might also like Akinator, which is a genie guessing game. Make sure to leave a message here if you encounter further problems with the app.

Read Also:How to play a game on iMessage for iPhone

© SCMP Kenny Chan, head chef, and Cary Docherty, executive sous chef at the Lobster Bar and Grill in the Island Shangri-La hotel in Admiralty, Hong Kong, with their pâté en croute, one of several seasonal game dishes on the menu. Photo: Xiaomei Chen

Late summer until the turn of the year broadly marks out game season, a period when the flesh of wild birds and animals makes its way into the hands of eager chefs.

Shot by hunters in strictly controlled numbers to ensure populations are managed, the volume of game is tiny compared to meat from farmed animals, making it something of a rarity.

Chefs in Hong Kong relish the arrival of wild game shot in France and the UK and the brief window of opportunity to showcase dishes and techniques that are often complicated and labour-intensive.

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Guillaume Galliot, chef de cuisine at the three-Michelin-star restaurant Caprice at the Four Seasons Hong Kong hotel in Central, comes from the Loire Valley in France, a region renowned for its wild game. His dishes include a wild boar terrine at Caprice Bar, and grouse or venison with blackberries, but it's wild hare which inspires him the most.

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'The wild hare we use at Caprice largely come from the region of Sologne, an hour north of the city of Tours (in the Loire Valley). They were the former hunting forests for the French royal family. Quotas are strictly respected and you have to call the authorities to verify them. It's sustainable, counted and tagged. These hares eat real grass, flowers and mushrooms, so they're full of natural wild flavour.'

They arrive whole in Hong Kong and are skinned and prepared using every part of the animal. One dish Galliot serves is hare soup, served with sauteed mushrooms, Fourme d' Ambert cheese and foie gras toast (HK$550/US$70). The soup has extraordinarily deep and rich notes of game that come from hours of slow cooking and work in harmony with the accompaniments.

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Galliot doesn't age the hare, as he finds the taste can be too intense, particularly for diners unaccustomed to the whack of gaminess; the latter comes into its own in a dish called hare A la royale from Sologne and its royal sauce (HK$888).

'We marinade it in wine before cooking it sous-vide for 72 hours, then we leave it a whole day in the refrigerator before slicing it. We sous vide each slice again one by one in the cooking juices and then put it in a bain-marie (hot water bath). There's foie gras running through the middle and a stuffing that includes the liver flamed in whisky, as well as truffles, occasionally.'

It may sound very rich, but on the palate it works perfectly, thanks in part to vinegar in the sauce that cuts through the richness and leaves it beautifully balanced.

At the Lobster Bar and Grill at the Island Shangri-La hotel in Admiralty, chefs Cary Docherty and Kenny Chan make the most of wild game when it is in season.

Docherty, a native of Vancouver, in western Canada, says his time working in London, including at Restaurant Gordon Ramsay, exposed him to the importance placed on game.

'The importance of what you're eating is often lost. Game allows people to understand at a deeper level that something has died in order to be consumed,' he says. 'We use the whole animal, nothing goes to waste. When the younger team members have never seen an animal come in and you're gutting, skinning it plucking it, it's very real as opposed to opening up a package of steak.'

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Chan says: 'It's exciting to do this menu. The first step is sourcing the game, then you think about the combination - you need the balance, the wines, the spices. I first did venison when I worked at (now closed) Spoon by Alain Ducasse - in autumn the whole restaurant was game.'

Their take on pAte en croute (HK$288) is a show-stopper of a dish, a huge golden pie featuring cuts including chicken liver, pigeon, pheasant, partridge and mallard. Underneath the patterned hot water crust is a jelly made from a stock using the bones.

Chan says: 'Mother nature tells you what balances, so whatever is in season at the same time works well together. So there's pistachio and apricot and a duck consomme made with brandy and Madeira. It's served with a shallot jam made with red wine vinegar, brown sugar and clove powder.'

Among the other game dishes served at the Lobster Bar are a warm quail salad with bacon, pine nuts, Japanese grapes and a honey mustard dressing; venison with beetroot, French figs, juniper berries, ginger and curry powder, and; grouse - usually a strongly flavoured game bird - smoked with dried rosemary, thyme, orange and lemon skin to soften the edges.

'We then use the grouse leg for a sausage with creamed cabbage on the side, game chips that are criss-crossed and cooked in duck fat, served with bread sauce and whisky sauce,' Chan says.

Docherty says game is special because of its relative scarcity. 'Here we have access to everything around the world, but it's about finding the very best - that's what we try to intensify the focus on finding the best quality product, and game is some of the finest out there.'

At Le Pan, a French restaurant in the Goldin Financial Global Centre in Kowloon Bay, Malaysian-born chef Edward Voon relishes the challenges and opportunities of seasonal produce.

'For me game is something you eat during winter, not the whole year. My dining crowd is 80 per cent local people, who tend to avoid too much game, as it can be very full on for local palates. Some game can be inconsistent. Also, some of the game can be very unfamiliar, like partridge, but when you tell the guests it's a pigeon they understand it.'

For Voon, the game dish of choice on his degustation menu is pigeon au sang. He serves it throughout the year, as it is not subject to the same quotas or time restrictions as other game birds. 'It's cooked whole with the bones, then we charcoal grill it and glaze it with our own Sichuan sauce that is a little bit tangy - a little bit hot, just gives you a hint.

'We charcoal grill and sous-vide the legs and serve it with a hock of pork in brick pastry, celeriac, hazelnut puree, seasonal vegetables - whatever I have today I'll put on the plate - and juices made from the bones.'

Most wild game dishes in Hong Kong are generally available until the end of December or early January. If you intend to eat game it's worth checking with restaurants beforehand to ensure that you don't miss out.

Caprice Four Seasons Hong Kong, 8 Finance St, Central

fourseasons.com/hongkong/dining/restaurants/caprice/

Lobster Bar Island Shangri-La, Level 6, Pacific Place, Supreme Court Road

shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-bar-grill/

Le Pan Goldin Financial Global Centre, 17 Kai Cheung Rd, Kowloon Bay

lepan.com.hk/