Roast Squab with Juniper Sauce
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For those not familiar with squab, it is a very young pigeon. The flesh is a rosy color and it has a full flavor compared to most small game birds. Farm-raised squab are available in some grocery stores or through mail order sources. Allow 1 squab per person.
INGREDIENTS
1 tablespoon olive oil
1 medium celery stalk, finely choppped
1 small carrot, peeled and finely chopped
1/4 cup finely chopped onion
3 large garlic cloves, chopped
1 tablespoon juniper berries, crushed
1/2 teaspoon dried thyme leaves
Salt and pepper, to taste
2 whole squabs, 14 to 16 ounces each
An additional 2 tablespoons olive oil
1/4 cup gin
1/4 cup stock or water
2 tablespoons butterHeat a small skillet over medium-high heat. Add 1 tablespoon olive oil and then the celery, carrots and onions. Sauté until softened, about 3 minutes. Add the garlic, juniper berries, thyme, salt and pepper. Sauté another minute. Place in a small bowl and let cool.
Preheat oven to 425 degrees. Remove the livers, gizzards and hearts from the squabs. Pat birds dry inside and out. Place half of the cooled vegetable mixture into each squab. Season all over with salt and pepper, then brush with the 2 tablespoons olive oil. Heat a skillet, large enough to hold the squabs, over high heat. Place the squabs, breast-side down and sear until golden brown, about 2 minutes. Add the reserverd liver, gizzards, and hearts to the pan. Turn the squab breast-side up. Place in the oven and roast until done, about 40 to 45 minutes, basting with a little water every 10 minutes. Remove squabs from pan and let rest while making the sauce.
Place pan over high heat. Add the gin and water or stock; cook until slightly reduced, about 2 minutes, stirring to loosen any browned bits in the bottom of the pan. Just before serving, remove from heat and whisk in the butter. Serve the squabs on individual plates, with some sauce spooned over each.
Serves 2
NOTE - Squab may be eaten rare, although I prefer mine done but still moist. If you prefer yours less done, decrease the roasting time by 5 to 10 minutes.