Pigeon Croustade

• 2 young wood pigeons
• 4 tablespoons red wine
• 115 g (

Bone out the breasts from the pigeons, skin them and place in the red wine to marinate. Remove as much flesh as possible from the remaining pigeons and mince or process with the veal and pork fat. Sweat the shallots in the butter for a few minutes then stir in the mushrooms. Add lemon juice, salt and pepper and continue to cook until most of the moisture has evaporated. Stir into the veal mixtu