Ingredients

• 4 or 6 pigeon breasts
• 4 oz. chopped chunky plain bacon or pork
• 1 large onion
• 1/2 lb. button mushrooms
• 3/4 pint dry cider
• Bay leaf or mixed herbs

Method

1. Place the pigeon and bacon / pork in a casserole dish. Cover with the chopped onions, bay leaf / herbs, cider, cook in a moderately hot oven (gas mark 4) for approximately 2 hours.
2. Add mushrooms, check seasoning and adjust if necessary. Top up with cider to cover contents and cook further until the pigeons are tender.
3. To serve; remove the pigeons from the casserole, thicken the liquid with cornflower, season to taste. Place the pigeons in a dish, pour sauce over the pigeons and serve.

Ingredients

• 6 pigeon breasts (off the bone, remove shot)
• 4 fl. oz. red wine
• Teaspoon mixed herbs
• Teaspoon salt (level)
• Teaspoon black pepper (level)
• 1/2 the weight of pigeon in best quality sausage meat (plain), minced pork or bacon pieces
• One egg
• 2 cloves garlic (crushed)
• 2 tablespoons cooking oil
• 1 medium onion (finely chopped)

Method

1. Mince the meat thoroughly to a fine or coarse mince. Add all the ingredients together in a large bowl and mix thoroughly until a smooth, well-mixed consistency is obtained. Pour the mixture into an ovenware dish or earthenware pot, spread level and decorate with bay or sage leaves. Cover with foil or a lid.
2. Position in centre of a pre-heated oven (gas mark 4) and bake for approximately 2 to 3 hours. During cooking the pate will shrink from the sides of the dish.
3. Pierce with a skewer and if the juices are clean it’s cooked.
4. Leave to cool – place in the fridge for 2-3 days. The liquid will be re-absorbed by the pate. Remove from the dish, position on a plate.
5. To serve, slice thinly on hot buttered toast.