Pigeon stuffed with Duxelle de champignons

1. Debone pigeon by cutting open from the breast, into one piece of skin and meat. Season with salt & pepper.
2. Duxelle de champignons - chop 300g of button mushrooms and one or two shallots into 2mm cubes. On medium heat, sweat the shallots in butter until soft, add the mushrooms, a good pinch of salt & pepper, a spoon of lemon juice, stirring until cooked down and dry.
3. Spread mushroom on pigeon, roll up like Swiss roll, tie  with strings.
4. Sear all sides brown, bake at 150˚ for 15 minutes (= medium)