Grilled Pigeon with Sweet Corn Panzanella Salad

Ingredients

• 4 pigeon or squab
• 2 cups ruby port wine
• 2 cups orange juice
• 3 sprigs fresh thyme
• 3 tablespoons olive oil
• Salt
• Pepper
• 2 cups summer corn kernels, cut from cob
• 4 cups day-old bread, cut into ½-inch cubes
• 1/4 cup olive oil, plus 3 tablespoons
• 6 large vine-ripened summer tomatoes, chopped
• 3 shallots, minced
• 12 basil leaves, thinly sliced
• 1/4 cup parsley, minced
• 5 teaspoons red wine vinegar
• 2 cloves garlic, minced