Pigeon pie recipe
Pigeon is great to cook with at this time of the year and the combination of pigeon with wild mushrooms in this recipe is like autumn on a plate. I think it is so important to use seasonal local produce; there is nothing like getting up on a fresh autumnal morning, pulling on my wellies and heading off shooting on my day off to escape from the hustle and bustle of a busy kitchen.
Ingredients
- 2 Pigeon's breasts
- 200 g Wild mushrooms
- 500 g Puff pastry
- 50 g Butter
- 1 tbsp olive oil
- 1 Clove of garlic
- 1 Pinch of salt
- 1 Pinch of pepper
- 150 ml Red wine
- 20 g Pea shoots
- 1 Egg
- 1 tbsp Whole grain mustard
- 2 Pigeon's breasts
- 7.1 oz Wild mushrooms
- 17.6 oz Puff pastry
- 1.8 oz Butter
- 1 tbsp olive oil
- 1 Clove of garlic
- 1 Pinch of salt
- 1 Pinch of pepper
- 5.3 fl oz Red wine
- 0.7 oz Pea shoots
- 1 Egg
- 1 tbsp Whole grain mustard
- 2 Pigeon's breasts
- 7.1 oz Wild mushrooms
- 17.6 oz Puff pastry
- 1.8 oz Butter
- 1 tbsp olive oil
- 1 Clove of garlic
- 1 Pinch of salt
- 1 Pinch of pepper
- 0.6 cup Red wine
- 0.7 oz Pea shoots
- 1 Egg
- 1 tbsp Whole grain mustard
- 1 Carrot
- 1 Celery stalk
- 1 Onion
- 1 Leek
- 500 ml water
- 1 pigeon carcass
- 1 tbsp olive oil
- 1 Carrot
- 1 Celery stalk
- 1 Onion
- 1 Leek
- 17.6 fl oz water
- 1 pigeon carcass
- 1 tbsp olive oil
- 1 Carrot
- 1 Celery stalk
- 1 Onion
- 1 Leek
- 2.1 cups water
- 1 pigeon carcass
- 1 tbsp olive oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- To make the pigeon stock, fry off chopped onion, leek, celery, carrot and then add the pigeon carcass, cover with water and bring to the boil skimming off any impurities from the top of the pan. Then allow the stock to simmer for 20 to 30 minutes.
- Begin by making your puff pastry parcel, to do this role out the pastry and cut two rectangles. Cut out the centre of one and place on top of the other and egg wash. Place in the oven until golden brown and then leave to one side.
- Reduce the pigeon stock and red wine by half resulting in a sauce like consistency then add whole grain mustard and leave to one side.
- Fry off the wild mushrooms in butter with garlic, salt and pepper. Fry the pigeon breasts skin side down in a combination of butter and oil for 2 to 3 minutes turning until both sides are golden brown then leave to rest.
- Place the puff pastry parcel in the centre of the plate, fill with wild mushrooms and place slices of the pigeon breasts on top. Pour the red wine and mustard sauce around the parcel and garnish with pea shoots
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