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1
Remove the rind from the bacon and cut the bacon into thin strips.
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2
Brown in a heavy casserole, remove with a slotted spoon and drain on paper towels.
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3
Add the pigeon, brown lightly and drain on paper towels.
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4
Add the beef strips, brown and remove to drain.
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5
Carefully brown the vegetables without burning and remove.
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6
Stir in the flour, cook for half a minute (without burning), and then add the stock, wine and tomato puree.
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7
Bring to boil, scraping up the coagulated cooking juices in the bottom of the casserole.
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8
Return the meat and vegetables to the casserole, along with the garlic, thyme and parsley.
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9
Season to taste with salt and pepper.
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10
Cover and cook until tender, about 2 to 2 1/2 hours.
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11
(This dish may be cooked on top of the stove or in a preheated 300-degree oven.)
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12
Allow to cool and skim off any fat that may have risen to the surface.
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13
Saute the mushrooms in the butter and set aside.
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14
Add to the pie filling.
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15
Taste and adjust the seasonings.
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16
Preheat the oven to 400 degrees.
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17
Roll out the pie crust so that it is large enough to cover a 7-cup pie dish - 9 inches across.
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18
Turn the filling into the pie dish and cover with the pastry.
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19
Brush with the beaten egg and make a few small slashes in the pie lid to allow steam to escape.
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20
Bake for approximately 20 to 30 minutes, or until the meat is bubbling and hot and the pastry is cooked.
