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 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.

Reproduced from 'The Empty Larder' by kind permission of the author, Judy Malleson

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