Wood Pigeon Pithivier

Wood Pigeon Pithivier with Wild Mushrooms and Truffles

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

A pithivier is a classic French dish that can contain a whole assortment of ingredients, from a sweet version using frangipane, to a vegetarian option filled with spinach and goat’s cheese. You can use pigeon, partridge or a mixture of any game birds for this recipe, which will all create a unique version of this posh French pie.


  • 4 whole pigeons, oven-ready
  • rapeseed oil
  • 500 g baby spinach
  • 100


Heat a large frying pan and sear the pigeon in a little rapeseed oil until the skin is evenly coloured. Remove from heat and remove the breasts from the pigeon. Once cooled put in the fridge until needed.

Heat a knob of butter in a large saucepan, add the spinach, wilt and season. Spread the cooked spinach out on a clean tea towel to cool, then squeeze the excess water out of the spinac