Place the sugar, red wine vinegar, mixed spice and prune juice into a pan and reduce to a syrupy consistency. Add the game stock and reduce again to a similar syrupy consistency, then add the veal jus. Keep warm.
Lay the pancetta slices out flat and place one prune on each slice. Roll up and secure by pushing a cocktail stick through the middle.
Place the sugar and
Take the wood pigeon breasts and pan-fry until brown all over for approximately 1 minute each side. Turn down the heat and add butter to produce a ‘foam’ and cook the breasts for a further 30 seconds. Remove from the pan and allow to rest for 1 minute.
To serve, remove the tarte from the oven and place in the centre of a warm plate. Slice the pigeon in half longways and arrange 3 of the little ‘devils’ on each plate. Bring the sauce to the boil and pour over. Serve immediately.