Pigeon pie recipe
Simon Goodman, Head Chef at the Duke of Cumberland, Pub Chef of the Year 2010, creates an autumnal starter with a twist on traditional pigeon pie.
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Ingredients
- 2 Pigeon's breasts
- 200 g Wild mushrooms
- 500 g Puff pastry
- 50 g Butter
- 1 tbsp olive oil
- 1 Clove of garlic
- 1 Pinch of salt
- 1 Pinch of pepper
- 150 ml Red wine
- 20 g Pea shoots
- 1 Egg
- 1 tbsp Whole grain mustard
- 1 Carrot
- 1 Celery stalk
- 1 Onion
- 1 Leek
- 500 ml water
- 1 pigeon carcass
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