Northumberland Pigeon Pie

[secretagentmole]

This is a Northumberland recipe for pigeon pie I found and that I like as it has no steak in it, just pigeon and a bit of bacon, lovely!

 

Pigeon Pie

 

 

Ingredients

 

8 oz of shortcrust pastry

Two plump pigeons

¼ lb bacon

¼ lb mushrooms

1 onion

½ pint stock

1 oz butter

salt and pepper

Tablespoon of flour

A pinch of gravy salt

 

 

Method

 

Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water. Place pigeons in pie dish.

 

Slice onion and mushrooms, cut up bacon and fry them together in the butter.

Add them to the pigeon in the pie dish.

 

If you are using meat of the pigeon only, use ½ a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons.

 

(If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use ½ a pint of the liquid as your stock).

 

Add stock to the pigeons. Cover with pastry, pop a couple of slits in the top, brush with egg mixed with milk and bake the pie for thirty minutes at, gas 6, 400°F, 200°C. or until crust is brown.

[Blackpowder]

Sounds good mr mole, the last one I made used fatty pork (about a quarter of the pigeon weight) and this certainly gave succulance.

 

Blackpowder

[secretagentmole]

I think that is what the bacon is for, but it does not really need it, the meat being boiled first, but it is fall apart in the mouth eating that! It is a superb taste, lovely pigeons, need more, need more....