Pigeon pie is good Of course the first step in the recipe, like Elephant stew, is Get your pigeon - 18 gauge with birdshot solves that. The pie is actually pretty simple: take some plucked birds, simmer them until tender, pick the meat, make a thick gravy from the cooking broth, and bake it in a pastry crust. The use of the whole bird, stock, offal and all, to me, reeks of history, and resourcefulness. And, although it’s a little work to pluck pigeons, it goes rather quick if you skip the wings, which I was doing by clipping them off with a shears, that being said, plucking the birds is optional, and you can just discard the skin and feathers if you want.
The end result? Fantastic. That being said, It’s hard to make braised poultry scented with porcini baked in a crust taste bad, and the squaby pie tastes a bit like duck, more or less."