Wood Pigeon Pithivier

Wood Pigeon Pithivier with Wild Mushrooms and Truffles

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

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.

Ingredients

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

Method

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