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Cullen's Pigeon Lasagna 

4 sm oven ready pigeons 
4 x rashers bacon 
1 x salt and freshly ground black pepper 
    For ravioli parcels 
25 gm butter 
1 clv garlic crushed 
4 x oyster mushrooms 
1 x salt and pepper 
1 tbl parsley finely chopped 
8 sht fresh lasagna
For the sauce:
2 x wine glasses red wine
2 x wine glasses reduced game or chicken stock
1 x salt and pepper

 Method :
Place pigeon on a trivet in a roasing pan. Place bacon on breasts and season. Roast at Gas 6 400 degrees F/200 degrees C for 20min per pound. To make ravioli heat butter in pan and fry garlic until sof tened. Add mushrooms and cook for 2min. Season and stir in parsley. Transfer to a bowl. Cut eight rounds from lasagne using fluted pastry cutter. Pile mushroom mixture on to four rounds and dampen edges. Cover with remaining rounds and seal to make parcels. Poach in boiling salted water for 2min or until pasta is cooked. Drain and keep warm. When pigeon is cooked remove from pan and keep warm For the sauce pour off excess fat from cooking juices and place over a low heat. Pour in wine and stir. Add stock and season. To serve remove breasts and legs from each pigeon and arrange on four warmed serving plates. Decorate with ravioli parcels. Pour a little sauce into each plate. Serve with extra mushrooms.
Serves 4