Pigeon burgers in a peppercorn sauce - Shooting UK

Ingredients

• 8 pigeon breasts, minced
• 80g minced pork fat, ideally back fat
• 1 sprig fresh thyme, chopped
• 1 dessert spoon butter
• 1 small onion, very finely chopped
• 1 tsp whole black peppercorns, lightly crushed in a pestle and mortar
• 1 dessert spoon flour
• Handful of chopped flatleaf parsley
• 1 glass good white wine
• 4 dessert spoons Worcester sauce
• Half pint chicken, beef or pork stock (or better still, pigeon stock)