Ingredients:
Method:
Remove the skin from the pigeon breasts and slice the meat finely. Crush the juniper berries, or shred them through a mouli herb shredder, and sprinkle them over the meat. Melt the butter and stir-fry the breasts for 3 or 4 minutes or until a sharp pronged fork will pierce the meat easily. Add the sage and the port and reduce slightly over a high heat. Stir in the soured cream.
This dish is very good served with rice which has been lightly boiled and then fried in a tablespoon of olive oil with 6 rashers of well chopped smoked streaky bacon.
- 6 pigeon breasts
- 12 juniper berries
- 50g (2oz) butter
- 1 tablespoon finely chopped sage
- 2 or 3 tablespoons port
- 225mls (8 fluid oz) soured cream
Method:
Remove the skin from the pigeon breasts and slice the meat finely. Crush the juniper berries, or shred them through a mouli herb shredder, and sprinkle them over the meat. Melt the butter and stir-fry the breasts for 3 or 4 minutes or until a sharp pronged fork will pierce the meat easily. Add the sage and the port and reduce slightly over a high heat. Stir in the soured cream.
This dish is very good served with rice which has been lightly boiled and then fried in a tablespoon of olive oil with 6 rashers of well chopped smoked streaky bacon.
