Pigeon pie recipe

• 2 Pigeon's breasts
• 200 g (7.1oz) Wild mushrooms
• 500 g (17.6oz) Puff pastry
• 50 g (1.8oz) Butter
• 1 tbsp olive oil
• 1 Clove of garlic
• 1 Pinch of salt
• 1 Pinch of pepper
• 150 ml (5.3fl oz) Red wine
• 20 g (0.7oz) Pea shoots
• 1 Egg
• 1 tbsp Whole grain mustard
• 1 Carrot
• 1 Celery stalk
• 1 Onion
• 1 Leek
• 500 ml (17.6fl oz) water
• 1 pigeon carcass
• 1 tbsp olive oil

1. To make the pigeon stock, fry off chopped onion, leek, celery, carrot and then add the pigeon carcass, cover with water and bring to the boil skimming off any impurities from the top of the pan.
2. Then allow the stock to simmer for 20 to 30 minutes.
3. Begin by making your puff pastry parcel, to do this role out the pastry and cut two rectangles.
4. Cut out the centre of one and place on top of the other and egg wash. Place in the oven until golden brown and then leave to one side.
5. Reduce the pigeon stock and red wine by half resulting in a sauce like consistency then add whole grain mustard and leave to one side.
6. Fry off the wild mushrooms in butter with garlic, salt and pepper.
7. Fry the pigeon breasts skin side down in a combination of butter and oil for 2 to 3 minutes turning until both sides are golden brown then leave to rest.
8. Place the puff pastry parcel in the centre of the plate, fill with wild mushrooms and place slices of the pigeon breasts on top.
9. Pour the red wine and mustard sauce around the parcel and garnish with pea shoots

mushrooms, butter, olive oil, garlic, salt, pepper, pea shoots, egg, grain mustard, carrot, celery, onion, carcass, olive oil

Taken from www.lovefood.com/guide/recipes/10253/open-pigeon-pie (may not work)