Prepare the pastry by mixing the flour, potato and salt and rubbing in the butter. Bind with a few drops of cold water and put in the fridge for at least an hour.
With a sharp knife, cut out the breasts of the pigeon and divide each into
Fry the diced onions gently in the sunflower oil until translucent. Remove from the pan. Dust the venison pieces and pigeon breasts with the flour. Put into the pan. Raise the heat and brown the pieces of game. Return the onions to the pan, put in the pigeon stock and stir round until the sauce is smooth. Bring to the boil, cover and simmer for half an hour.
Put into a flan dish and allow to cool. Cover with the pastry and cook at