Pigeon Breasts in a Green Peppercorn Sauce

• pigeon breasts from 4 pigeons
• 4 tablespoons oil
• 5

Remove the skin and slightly flatten the breasts between 2 sheets of cling-film using a rolling pin. Season the breasts with salt and pepper. Heat the oil in a frying pan, when it is very hot sear the breasts for about 1 minute on each side then lower the heat to medium and cook for a further 2 minutes each side. This should give you pink breasts. If they are cooked to a well-done stage they wi