Pigeon Pie

Name: Pigeon Pie
Ingredients: 2 glasses red wine; ½ lb carrots – sliced (225 g); 2 large peeled tomatoes; 1 dessertspoon oregano; salt, pepper; about 1 pint stock, preferably made from the pigeon carcasses (570 ml); 4 wood pigeons; about 12 crushed coriander seeds; ¾ lb pigs’ kidney (350 g); 1 packet puff pastry (or short pastry); 2 oz rindless streaky bacon, sliced small and chopped (50 g); 2 tablespoons plain flour

Preparation info

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

You can make the filling of the pie well in advance so that the final cooking time is just about Z0 minutes to cook the pastry. If you can’t get fresh pigeons Sainsbury’s nearly always sell frozen ones which can be used for this delicious gamy pie.

Ingredients

4 wood pigeons
¾ lb pigs’ kidney (350 g)
½

Main course

Method

Cut as much pigeon meat as you can from the bones (you can use the carcasses to boil up with bay leaf, onion, salt and black peppercorns to make a delicious stock) and roughly cut up. Slice the pigs’ kidney, the bacon and the carrots. Melt a mixture of 1 tablespoon of oil and