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Last week with a bitter cold wind and two days walking in a cook up session was coming on. Triple PPP game pies as follows. I defrosted six pheasant legs and 8 pigeon breasts plus two strips of belly pork. Once thawed the legs were filleted, the pigeon breasts cubed as was the belly pork. Meantime two onions and two carrots and a touch of garlic were sweating in the saute pan. Tipped the veg into the slow cooker set at Low. Took a decent sized lidded polly box put in about two tablespoons fl;our some mixed herbs pepper and salt added the meat and shook it about until all the pieces were coated on the flour mix. Browned those in batches and added to the veg in the slow cooker. Broke up a chicken stock cube and sprinkled over then topped up enough to cover the mix with boiling water, gave it a good stir then left the mix for three hours. As the liquor looked a bit pale an OXO cube was added after the three hours the gravy still seemed thin so stirred in some butter and flour mix. When this looked satisfactory tipped the lot out into four alu foil pie dishes and allowed to cool. Covered with ready rolled puff pastry , baked one in the oven for that nights dinner and stucj the other three in the freezer. While the pie was cooking a wrapped the remains of the pheasant legs in foil and roasted them, took them out and boiled them down to make pheasant stock when the pie was cooked. A bit of belly pork is essential when cooking pigeon and pheasant in this way as it keeps the meat moist. Enjoy Blackpowder