Serves four Ingredients
8 pigeon breasts
2 tbls balsamic vinegar
2 tbls soy sauce
4 crushed juniper berries
25g brown sugar
teaspoon thyme
salt and pepper
mixed vegetables cut for stir-fry Method
Slice the pigeon breasts into small strips. Make a marinade out of the remainder of the ingredients. Leave in the fridge for six hours. Put a frying pan on the stove until it begin to smoke slightly. Drain the liquid of the pigeon. Put a small amount of olive oil in the pan swirl it around and drain the oil to leave a small film on the bottom. Put the pigeon in the pan, tossing for a minute. Add the vegetables and cook for a further two mintues. Serve immediately (The choice is yours but cut into small strips is good.) | 
