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.
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