Remove the pigeon from the oven, remove from the roasting tray and allow to rest, keeping warm. Drain off the excess fat from the roasting tray, place on the heat and add the bacon cubes, colouring lightly. Add the Madeira and reduce by half, then add the veal stock reducing down by three quarters. Lift out the bacon cubes and pass the sauce through a fine chinois. Return to the heat and bring to the boil. Add a couple of dices of chilled butter and the rest of the thyme leaves. Check seasoning.
To present the dish, carve the breasts and the legs from the birds, spoon some of the ‘mushy pea purée’ onto the plate, with the warm cubes of bacon and finally the pigeon. Spoon over the sauce, garnish with a sprig of thyme and serve immediately.