Pigeon With Caper Sauce

Ingredients

4 Pigeon breasts

1 Teaspoon butter

1/2 Shallot chopped fine

1 Teaspoon flour

150ml Red wine

1 Anchovy cut small

1 Tablespoon capers crushed

Pinch of nutmeg

Pepper to taste

1 Tablespoon butter

1 Tablespoon capers whole

2 Lemon slices

Take a frying pan on a medium heat and add the butter when just melted add the shallots and cook until soft then add the flour and mix well, now add the wine, anchovy, capers, nutmeg and pepper to taste and stir in well, turn the heat down low and simmer for 15mins stirring from time to time. Take a clean frying pan on a medium heat and add the butter when just melted add the pigeon breast and cook to your liking ( for me 10mins) and baste while cooking. To serve plate 2 pigeon breasts on each plate and pour sauce over then 1/2 tablespoon of caper over the sauce, cut the lemon slices in half and put beside the pigeon and serve.