Squab's rich flavor is perfectly complemented by a sauce made with red wine, strawberries, thyme, and rosemary. Try this method with other poultry or even pork.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- Salt and freshly ground black pepper
- 2 squabs (about 1 pound each), rinsed and patted dry
- 1 Tablespoon mild olive oil
- 1 Tablespoon unsalted butter
- 1/2 cup sliced shallots
- 2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried thyme, crushed
- 2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried rosemary, crushed
- 2/3 cup Madeira wine
- 2/3 cup chicken broth, preferably homemade
- 1 cup sliced fresh strawberries
Preparation:
Combine 1/2 teaspoon each salt and pepper and rub the mixture on the squabs, inside and out. Heat the oil and butter in a Dutch oven or large, heavy skillet with a tight fitting lid over medium-high heat. Add the squabs and brown on all sides, about 5 minutes. Reduce the heat to low, add the shallots, thyme, and rosemary, and saute until the shallots are tender, about 2 minutes. Add the Madeira and broth and bring to a simmer. Tightly cover the pan and cook the squabs, breast side down, until they are just tender, about 30 minutes, turning them once or twice. Transfer the squabs to a warmed platter, and cover them loosely with aluminum foil to keep them warm while you finish the sauce.
Bring the sauce to a boil over high heat and cook until it is slightly reduced, about 2 minutes. Skim off any fat. Stir in the strawberries. Add the squabs to the sauce along with any juices collected on the plate. Cover and continue to cook until the berries are just tender and the sauce thickens slightly, 2 minutes longer. Remove the pan from the heat. Season to taste with salt and pepper, if necessary.
Transfer the squabs to a cutting board and cut each one in half, using poultry shears. Arrange on a warmed serving platter, spoon the strawberry sauce over them, and serve.
Yield: 2 to 4 entree servings
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
Bring the sauce to a boil over high heat and cook until it is slightly reduced, about 2 minutes. Skim off any fat. Stir in the strawberries. Add the squabs to the sauce along with any juices collected on the plate. Cover and continue to cook until the berries are just tender and the sauce thickens slightly, 2 minutes longer. Remove the pan from the heat. Season to taste with salt and pepper, if necessary.
Transfer the squabs to a cutting board and cut each one in half, using poultry shears. Arrange on a warmed serving platter, spoon the strawberry sauce over them, and serve.
Yield: 2 to 4 entree servings
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
