Anyone out there interested i starting a thread on recipes for squab and other small game birds?
Here's one I came up with last week. It will serve two. Squab is a very rich meat, and unless you raise it yourself, it is a very expensive meat. Although the standard serving is one squab per person, I have found that little goes a long way, and seldom can eat a whole squab by myself. I suspect that this recipe would work well with other small game birds such as woodcock, grouse, or quail.
1/4 cup butter or olive oil One squab, split in half One large or two medium sweet onions Two crushed garlic cloves 1/2 cup sweetish white wine. I used a bottom-shelf chardonnay. i/2 cup raisins, plumped in water 1 tablespoon lemon juice Rosemary, salt, and black pepper to taste Little new potatoes
Heat butter or oil in a large, heavy skillet or sautee pan Tuck the wing tip behind the wing. This will make a roughly triangular shape. Brown squab halves on all three sides. Remove from pan. Crush garlic, slice onion, and caramelize together in the pan drippings. Add raisins and wine and simmer for about five minutes. Return squab to the pan with lemon juice, salt, pepper, and rosemary. Simmer on very low heat for about 45 minutes, longer is OK. If the pan starts to dry, add water. When the meat is nearly falling from the bones, remove the squab halves.
Put scrubbed, small (2") new potatoes into the pan liquid and cover. Simmer on low heat until the potatoes are tender.