Braised Pigeon Pie

Time

Serves

Ingredients

• 1 Field & Flower whole wild woodpigeon
• 2 shallots, halved
• 1 stick celery, roughly chopped
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• 300ml medium dry cider
• Salt & freshly ground black pepper
• 1 medium onion, peeled & finely chopped
• 1 carrot, peeled & diced
• 1 parsnip, peeled & diced
• 1 sprig thyme, leaves picked
• Salt & freshly ground black pepper
• 2 discs ready rolled puff pastry, large enough to cover the top of your pie dish
• 1 egg, beaten

Instructions

1. Preheat the oven to 160°C/Gas 3.
2. Place the woodpigeon in a small roasting pan, breast side down. Arrange the onion, celery and herbs around the woodpigeon and pour in the cider.
3. Cover with tin foil and cook for 1 hour.
4. Turn the pigeon so it is breast side up and braise for a further 20 minutes.
5. Once cooled, remove all the meat from the bones and strain the liquid through a fine sieve into a bowl. Set aside.
6. Increase oven temperature to 180°C/Gas 4.
7. Fry the onion and celery on a medium heat for 2-3 minutes before adding the carrot, parsnip and thyme.
8. Sauté until soft, then add the cooking liquid to the pan. Reduce slightly, add the pigeon, stir to combine and remove from the heat.
9. Spoon into your individual pie dishes, top with the pastry, brush with the beaten egg and bake for 15 minutes, or until the pastry is golden brown.