with Tipsy Fruit Gins

4 Pigeon breasts

1 small onion, finely chopped

2.5 fl. Oz. Tipsy Cherry

5 fl. Oz. Strong flavoured game or chicken stock

2 oz. Unsalted butter

Fry the pigeon breasts in hot oil or clarified butter to seal the outside.

Add the chopped onion and fry until it is starting to brown.

Add the Tipsy Cherry Gin and reduce until it has almost all gone.

Pour in the stock and reduce by half. Keep an eye on the pigeon breasts, and when they are still slightly pink, remove from the pan and keep warm.

To finish the sauce when it has reduced, add the butter in small pieces, and stir until it has all melted. Do not boil.

Quantities sufficient for two people. Substitute rabbit or pheasant breasts for the pigeon