Wood Pigeon Pie

With the start of the game season in September, this hearty pie is ideal for the autumn/winter months. Serve with a robust glass of red for an ideal fireside treat.

Ingredients (serves 4)

2 whole wood pigeons

2 garlic cloves

1 star anise

3 shallots (medium sized)

2 peppercorns, 2 bay leaves

200g of pigeon mince (or mixed game mincemeat)

100ml of red wine

100ml beef stock

100ml chicken stock

fresh rosemary & thyme

15g of jus de veal (a flavoured starch thickener)

short crust pastry and puff pastry

salt & pepper

Method

Pre-heat oven to 200/220 deg.C.

To prepare stock:

De-bone pigeons. Set aside pigeon breasts and fry all remaining pigeon meat until golden brown. Add 2 chopped shallots, 1 chopped garlic clove, star anise, peppercorns, bay leaves and a sprig each of rosemary and thyme. After 10 minutes, add red wine, chicken and beef stock. Bring to boil and simmer until contents are reduced by half. Strain liquid and set aside.

To prepare filling:

Sear pigeon breasts with a finely diced shallot, 1 chopped garlic clove, salt & pepper (approximately 2 minutes). Add roughly diced pigeon breasts to the raw pigeon mince, prepared stock and sieved jus de veal. Stir pie mix thoroughly.

To prepare pie:

Line the pie dish with short crust pastry and fill with the pigeon pie mix. Cover pie dish with puff pastry, brush with egg wash and bake for 20-30 minutes, or until pastry is golden brown. Rest pie for 10 minutes before serving.

Serve with seasonal vegetables and a glass of full-bodied red wine such as a good shiraz or claret.