Pigeon and veal pie

Pigeon and veal pie

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About this recipe: This pigeon and veal pie perfectly highlights everything I love about the flavours of pigeon and veal. Use the freshest pigeon and veal for best results and serve alongside some seasonal vegetables for a complete meal.


Serves: 6 

  • salt and pepper, to taste
  • 2 tablespoons plain flour
  • 400g pigeon meat, diced
  • 200g veal, diced
  • 2 tablespoons olive oil
  • 110g streaky bacon, diced
  • 1 onion, chopped
  • 85g mushrooms, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons chicken stock
  • 50ml single cream
  • 55g chopped fresh parsley
  • 1 sheet shortcrust pastry
  • 1 egg, lightly beaten

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Season the flour then coat the pigeon and veal meat. Warm the oil then add the bacon and cook for 5 minutes. Add the onion, mushrooms and garlic and cook and stir for 3 minutes until soft. Add the stock, cream and parsley and simmer gently for 1 1/2 hours.
  2. Preheat the oven to 180 C / Gas 4.
  3. Transfer the pigeon into a baking dish and cover with a sheet of shortcrust pastry. Cut some small slits into the top of the pastry for the steam to escape then brush with beaten egg.
  4. Bake in the preheated oven for 30 minutes until the pastry is golden brown. Remove from the oven and serve hot.

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