Trying something different. Pigeon breasts marinaded in olive oil, quince jelly, Moroccan dip salt and black pepper. When it's time for loading the pies I'm going to try layers (vertical) starting with the breast meat, avacado,breast meat etc. Now I know that with the quince and avacado it's going to be sweet but think I'll be ok. Thing is, with us not doing the rabbits now pigeon meat has to be used. Any other ideas you guys?