Pigeon breasts with juniper berries

Pigeon breasts with juniper berries Method 1. Place the pigeon into a non-metallic dish or a resealable plastic food bag and add the red wine, onion, thyme and bay leaf. Cover the dish or seal the bag and leave to marinate in the fridge for at least 4 hours, or overnight if time.

When ready to cook, remove the pigeon from the marinade and slice the meat thinly, then season with salt and freshly ground black pepper. Discard the marinade.

Melt a small knob of the butter in a frying pan over a medium-high heat, add the bacon and fry until crisp. Remove from the pan and set aside. Add the rest of the butter to the pan followed by the pigeon and fry for 3-4 minutes, stirring once or twice, until the pigeon is golden-brown on the outside but still slightly pink in the middle.

Add the juniper berries and gin to the pan, then add the fried bacon and the chicken stock. Let it bubble for 2-3 minutes, until the sauce has reduced slightly. Season with salt and freshly ground black pepper if needed.

Serve on warm plates with some wilted winter greens.