Fry the onion, garlic and chopped bacon in half of the butter until soft.Place in a food processor, now fry the diced pigeon in the rest of the butter until just cooked through, now add this to the food processor along with any juices of the pan. Add the rest of the ingredients to the processor and whizz this until its smooth. Press the pate into greased containers allow this to cool for an hour or two then transfer to the fridge. Eat this on crusty bread or toast its delicious,
With red current jelly and a nice glass of vintage port.
if you can not get freshly shot wild pigeons get them from a good butcher the fresher the better. you can add a hand full of choped nuts for a bit of crunch in the texture
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