Your readers might be interested in this recipe I created as pigeon shooting is a hot topic at the moment.
You need four pigeon breasts, 1lb sausage meat, 1 medium onion, a teaspoon of dried mixed herbs, salt and black pepper, a teaspoon of paprika and a packet of ready-made puff pastry.
Mince the pigeon breasts, finely chop the onion and add to the sausage meat in a bowl. Mix thoroughly, sprinkling herbs, half a teaspoon of salt, plenty of ground black pepper and the paprika.
Unroll the puff pastry, mould the mix into a sausage shape and place it on the pastry. Roll it up and cut to length, applying plenty of beaten egg wash, then bake on a lightly oiled sheet on a low shelf in a fairly…