Here's my favorite pigeon recipe. Enjoy!

Pigeon Pot Pie

Pastry for double pie crust
5 Pigeons
2 Tsp. salt
1/2 Onion, minced
1 Stalk celery, chopped
3 Whole cloves
1/2 lb. salt pork, diced
Cornstarch
Thinly sliced potatoes

Cut pigeons in half and place in a large pot along with the salt pork. Cover with water and bring to a boil. Skim the surface. Add salt, onion, celery, and cloves, and simmer for 20 minutes. Take out the meat and thinken the liquid with cornstarch.

Remove bones from the pigeons and cut larger pieces of meat into smaller chunks. Line a baking dish with pastry, and cover this with a layer of thinly sliced potatoes. Add the meat pieces, and cover with another layer of thinly sliced potatoes. Pour in the liquid from the pot, and cover with pastry. Make three slits in in center of pie to allow steam to escape, and bake for 30 minutes at 350 degrees.

Onward and upward,
airforce