Steak And Pigeon Pie

Ingredients

• 4 ounces streaky bacon, in one piece
• 4 whole pigeon breasts, skinned and sliced in strips (see note)
• 2 pounds lean beef, trimmed of fat and sliced in strips
• 8 baby carrots, scraped
• 8 small white onions, peeled
• 1 tablespoon flour
• 2 cups meat or chicken stock
• 1 cup dry red wine
• ⅔ cup tomato puree
• 1 clove garlic, crushed
• 2 tablespoons chopped thyme
• 2 teaspoons chopped parsley
• Coarse salt and freshly-ground pepper to taste
• 3 ounces white mushrooms, sliced
• 1 tablespoon butter
• 6 ounces short crust or puff pastry, enough for a 9-inch pastry lid
• 1 egg, beaten

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    527 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 41 grams protein; 150 milligrams cholesterol; 546 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Remove the rind from the bacon and cut the bacon into thin strips. Brown in a heavy casserole, remove with a slotted spoon and drain on paper towels.
2. Add the pigeon, brown lightly and drain on paper towels. Add the beef strips, brown and remove to drain.
3. Carefully brown the vegetables without burning and remove. Stir in the flour, cook for half a minute (without burning), and then add the stock, wine and tomato puree. Bring to boil, scraping up the coagulated cooking juices in the bottom of the casserole.
4. Return the meat and vegetables to the casserole, along with the garlic, thyme and parsley. Season to taste with salt and pepper.
5. Cover and cook until tender, about 2 to 2 1/2 hours. (This dish may be cooked on top of the stove or in a preheated 300-degree oven.) Allow to cool and skim off any fat that may have risen to the surface.
6. Saute the mushrooms in the butter and set aside. Add to the pie filling. Taste and adjust the seasonings.
7. Preheat the oven to 400 degrees.
8. Roll out the pie crust so that it is large enough to cover a 7-cup pie dish – 9 inches across. Turn the filling into the pie dish and cover with the pastry. Brush with the beaten egg and make a few small slashes in the pie lid to allow steam to escape. Bake for approximately 20 to 30 minutes, or until the meat is bubbling and hot and the pastry is cooked.

• Chicken breasts may be used instead of pigeon.

3 hours 30 minutes