Pigeon Tart

Name: Pigeon Tart
Yield: Serves 4
Ingredients: 1 kg game trim (ideally bones and flesh), finely cut; 100 g unsalted butter; 500 g shallots, finely sliced; 1 large block puff pastry; 400 g unsalted butter; 1 bulb garlic; 4 sprigs thyme; 500 ml veal stock; 1 bottle of very drinkable red wine; 1 large glass of port; 300 g shallots, finely diced; 200 g button mushrooms, finely diced; 300 g carrots, finely diced; 1 large bunch kale, picked to florets; 170 g celery, finely diced; 500 ml brown chicken stock; 200 g golden raisins; 4 young wood pigeons; Salt and pepper, to taste; Olive oil, as needed; Honeycomb, broken; Fine sea salt, as needed; 50 g unsalted butter; confit shallot