Brown the whole pigeon in a pan on all sides, then put in the oven at 150C for 10-12 minutes. Leave to sit under tin foil for at least ten minutes, before removing the breasts (legs optional) and serve. The pigeon must be served pink, don't over cook, if its slightly under when you remove the breast, just flash fry it for 30 seconds in the pan.
Julienne the carrots, and place in a pan with some butter to saute, then add in a couple of spoons of sugar and cook until caramelised.
For the Jus, soften a shallot before adding in a glass of red wine and/or port and burn off the alcohol. Put in a bouquet garni (or bay leaf, rosemary, thyme) and some game or chicken stock and a teaspoon of Dijon mustard. Put on a medium heat until it thickens then strain off shallot and herbs to leave the jus. Season to taste and add sugar if it is a little tart, then reduce to a syrupy glace.
Serve and pour any excess butter from the carrots over the potato.
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