Our dinner was Squab with a cherry balsamic sauce accompanied by sauteed potatoes with heri covert beans and wild mushrooms.
The squab was good, it has the texture of steak but tastes more like very tender chicken. There are many bones, so it was a little difficult to get the much meat off the bones. The cherry balsamic sauce was wonderful. It had a nice sweet flavor that married well with the squab. The side dish vegetables were very good and I have to admit that we bought them frozen at Trader Joes. Love that place!! All in all the dinner was a success.
Recipes
Squab with cherry balsamic sauce
2 squab 1C cherries (I used frozen)
3T olive oil 1/4C balsamic vinegar
salt and pepper 1/2C chicken stock
2T minced shallots 1/4t ground sage
1t minced garlic 1T butter
Preheat oven to 475. Cut the backbone out of the squab and gently flatten with the palm of your hand. Season both sides of squab with salt and pepper. heat the oil over medium high heat. Add the squab skin side down and cook for 3-4 minutes. Turn over and place in the oven and roast for 10-12 minutes. Remove from oven, place squab on a platter and cover with foil. Add 1-2T fat from the squab pan to a medium sauce pan over meduim high heat. Add shallots and cook for 2 minutes. Add garlic and cook for 30 seconds. Add cherries and vinegar and cook until nearly all of the liquid has evaporated, add the chicken stock and sage. Cook for 3-5 minutes. Remove from heat, add butter. Sever sauce over the squab.
Saute the vegetables in 1T olive oil until browned about 8 minutes. Add salt and pepper to taste.
Interesting dinner. My husband had a friend who would go pidgeon hunting. They also would go squirrel hunting. They fixed a squirrel one time, and your description of the squab tasting like chicken but hard to get off the bone reminded me of the squirrel I had. You should try squirrel next! I'm not saying I would eat it again, but you should try it.
ReplyDeleteInteresting dinner. My husband had a friend who would go pidgeon hunting. They also would go squirrel hunting. They fixed a squirrel one time, and your description of the squab tasting like chicken but hard to get off the bone reminded me of the squirrel I had. You should try squirrel next! I'm not saying I would eat it again, but you should try it.
ReplyDeleteIt looks good! Doesn't everything taste like chicken??? I am not opposed to trying new things, but I hate to spend the money and then have it turn out bad and have no one eat any of it. What a waste of money. I am glad you can cook!
ReplyDelete