Pigeon Tart

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