Objective: The enzymatic hydrolysis conditions of pigeon meat were optimized, according to the hydrolytic degree and the antioxidant activity of the hydrolysates. Methods: Using hydrolysis degree and ABTS free radical scavenging rate as evaluation indexes, the effects of enzyme type, enzyme addition amount, pH value, enzymatic hydrolysis temperature, enzymatic hydrolysis time, solid to liquid ratio and enzyme ratio on the antioxidant activity of pigeon brisket hydrolysate were investigated, and the total amino acid content of the hydrolysate prepared under optimal conditions was determined. Results: Neutral protease and alkaline protease were the best compound enzymes. The enzyme ratio was 3∶1, and the enzyme dosage was 800 U/g, with solid-liquid ratio of 1∶1.5, hydrolyzed at pH value 7.5 and 50 ℃ for 3 h. The ABTS radical scavenging rate of the obtained samples was 36.10% at the concentration of 1 mg/mL, which was close to the predicted value. A total of 16 kinds of amino acids were detected in the peptide prepared by the optimal process. 47.97% of the total amino acids were essential amino acids, and the proportion of antioxidant amino acids was 29.27%. Conclusion: The pigeon meat peptide prepared under this condition has certain antioxidant activity and nutritional value.