If you are trying to get others hooked on pigeon, this is a good way to introduce the flavour to the more traditional staple of chicken

A croustade is a french term to decribe a crust or pie-crust. This pigeon recipe has a gentle game flavour that serves as the perfect introduction to eating pigeon. This croustade will serve 6.


  • 225g (8oz) wholemeal pastry
  • 1 pigeon, oven-ready
  • 600ml (1pt) stock
  • 150ml (1/4pt) dry white wine
  • 4 cloves
  • 2 chicken joints
  • 50g (2oz) mushrooms, roughly chopped
  • 15 g (1?2oz) butter
  • 25g (1oz) raisins
  • 3 large eggs
  • Salt and black pepper
  • 1/2tsp ground ginger


  1. Roll out the pastry and line a 20cm (8in) flan dish. Bake the crust blind.
  2. Place the pigeon in a large saucepan with the stock, wine and cloves, and slow cook for one hour.
  3. Add the chicken and continue to cook for a further 45 minutes or until the meat is tender.
  4. When cooked, remove the meat from the stock, and fillet and bone it. 5. Lightly fry the mushrooms in butter.
  5. Cut the meat into small pieces, mix with the mushrooms and the raisins and spread over the base of the flan case.
  6. Sieve and reduce the stock to approximately 150ml to 300ml (1/4pt to 1/2pt).
  7. Beat the eggs, season and add the ginger. Then add the stock and pour over the meat.
  8. Bake in a pre-heated oven (180°C/ 350°F/Gas 4) for 25 minutes. Serve warm.