Hungarian Partridge with Gin & Juniper Berries

Roll 4 de-boned Hungarian partridge (you can substitute any game bird or chicken) in 12 finely crushed juniper berries (use a mortar and pestle to grind).  Salt and pepper to taste.

Melt a stick of butter over medium-high heat and sear breast filets 4-5 minutes per side.  Remove and add ¼ c. gin to droppings.  Light with match and flambé.  Pour sauce over birds and serve with toasted bread crumbs.