Name: Pigeon and Steak Pie
Yield: Serves 8
Cuisine: British
Ingredients: 4 pigeons, with the breasts separated; 2 lb/900 g lean braising steak, cut in pieces about 2 inches/5 cm across; ½ pint/285 ml red wine; 1 rounded tbsp plain flour; 8 oz/225 g mushrooms, sliced; 2 onions, peeled and thinly sliced; 2 rashers of bacon, cut in pieces; 1 tbsp redcurrant jelly; Salt and freshly ground black pepper; ½ pint/285 ml stock (you can make this from the pigeon carcasses as described in the previous recipe); Milk for glazing; 12 oz/340 g puff pastry; 4 tbsp sunflower oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

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