Ingredients

• 4 – 6 pigeon breasts     
• ¼ pt stock
• 2 bacon rashers     
• bay leaf
• 1 large onion      
• seasoning
• ½ lb mushrooms     
• flour
• ½ pt cider

Method

Place pigeon breasts on bacon rashers in a casserole.  Cover with finely shredded onion, add bay leaf and pour over the ½ pt of cider.  Leave overnight and cook, tightly covered, in a slow oven for about 2 hours.  Then add mushrooms, top up with a little stock if necessary, and cook for another hour or so until the pigeons are quite tender. 

Before serving, remove bay leaf; thicken and season gravy to taste.