Wash the cabbage heart and cut it into 1 cm strips. Rinse off the bacon and cut it into 1 cm lardons. Peel and slice the onions.
Salt and pepper the pigeons. In a casserole dish, melt the butter then brown the pigeons on all sides for 15 minutes. At the end of this time, sprinkle with gin, flambé and remove the pigeons. Keep warm.
Put the bacon in the casserole, brown them for 2 minutes on high, then add the onions and simmer for 5 minutes over low heat, stirring often. Add the cabbage, salt and pepper, mix, cover, cook for 10 minutes, then add the juniper seeds, mix again and set aside.
Meanwhile, debone the pigeons and cut off the larger pieces.
Turn on the tea oven. 7 (210°)
Roll out the shortcrust pastry to a thickness of 1/2 cm so as to form a circle of 35 cm. Lay it in a 25 cm tart pan, letting it overflow all around.
Spread 1/3 of the cabbage mixture on top, top with half the pigeon meat and the slices of semi-cooked foie gras, finish with the cabbage. Fold the dough towards the center, pleating it. Brush with egg yolk, bake for 35 minutes.
Serve the pie golden brown and garnish with tarragon leaves.
