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Serves 4
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 recipe can be served with rice.
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 recipe can be served with rice.
