And after you're finished with the deed...
btw, we callem'
roof rabbits here
Pigeon Pie Recipe
6 small pigeons, dressed, washed, pat dry
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
2 tablespoons onion, chopped
8 cloves
1 carrot, sliced
2 tablespoons parsley, chopped
2 tablespoons celery, chopped
2 tablespoons flour
2 Pastry shells, uncooked
Tie legs and wings of the pigeons together with string and close to the body. Sprinkle with the salt and pepper. Melt 2 Tbsp butter in pan and saute pigeons, searing them on both sides.
Cover them with water. Add onion, carrot, parsley, cloves, and celery. Cover and simmer until tender. **About 3 hours**
Remove the pigeons and debone the meat. Mix flour to a smooth paste with remaining butter. Add this mixture to the broth of the pigeons. Bring to a boil.
Line a well greased pie pan with 1 shell. Add the meat and then the thickened broth. Cover it with the other pastry shell. Bake at 450* until nice and brown.