Pigeon and Steak Pie

Pigeons are wonderful birds to cook and eat. Not only are they delicious, but they need no plucking – if you slit the skin through the feathers, the skin, feathers and all, just peels off, and you can then cut the breasts away from the rest of the bird. Because we somehow never get enough pigeons to make a dish on their own, I usually end up making a pie by adding some rump steak, which goes well with the pigeon meat. (What we call rump in Skye is not a grilling steak; it is a lean braising