Our neighbour, Jim, kindly left us three pigeons as a gift.
Brown the pigeons in a hot pan. Remove to a heavy casserole and simmer in 500ml chicken stock and a good glug of white wine, with the lid on, until tender. Meanwhile sauté 3 chopped onions, carrots and garlic until golden and lightly browned.
When the pigeons are ready remove them from the pot and let them cool.
Run the stock through a sieve and return to the pot.
Turn up the heat, add the sautéed veg and cook them through, with the lid off, while reducing the stock. Add a splash more wine and a dash of cream. Season with salt and pepper.
When the pigeons have cooled remove the meat from the bones. Chop up the meat.
Place the meat, vegetables and reduced sauce into a pie dish. Add chopped parsley, a bay leaf and possibly some mushrooms if you have any around.
Cover with short crust pastry and brush with egg to give the pie a sheen. Don’t forget to make a hole in the pastry to let the steam out.
Place in a hot oven for about 35 minutes.
Serve with mash.