Pigeon and Mincemeat Pie

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

An adapted version of a recipe from The Sunday Times created by the London Chef Alastair Little.


  • 2 wood pigeons
  • 250 g (8 oz) good sausage meat


Remove the breasts from the pigeons and peel off the skin. The remaining pigeon carcases can be used for a delicious stock. Place the breasts between cling-film and flatten slightly using a rolling pin. Season lightly with salt and pepper. Mix the sausage meat, mincemeat and one egg together. Place half the mixture in a 22 cm (8½ in) pie dish about 4 cm (1½ in) deep. Place the breasts in a radi