This makes for a rich, hearty meat pie. Pigeon meat is dark like duck, although not nearly so fatty. The silky texture of the meat is the real show stopper, wonderfully soft and tender, complimenting the light flaky pastry crust. Although I used the suggested spices from a medieval pigeon pie recipe, I made mine much the same as a chicken pot pie, so it oozes with vegetables and a creamy sauce. Because of the richness of the pigeon, a small slice will satisfy, and it’s best paired with additional sides. All in all, a delicious dish, and a wonderful new addition to any feast table, especially for a wedding! ;)
This recipe went into the cookbook, but shortly after making it, I found another amazing medieval recipe for pigeon pie, with artichoke hearts, and bacon. Check out that recipe here.