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