Pan-Fried Doves

• 8 doves, split
• Salt and freshly milled black pepper
• 1 tablespoon juniper berries, bruised

Lightly rub the doves with salt and pepper and the bruised juniper berries.

In a large heavy skillet, warm the butter over moderately high heat.

Add the birds, skin side down, and sauté for 4 to 5 minutes, until browned. Turn the birds and cook another 5 minutes, until pink and juicy.

Sprinkle with the gin and ignite, shaking the pan until the flames subside. Serve at on