Dutch Oven Squab Recipe
Ingredients
| 6 whole squabs | ||
| Hominy | 2 Can (10oz) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Paprika | 1 Tablespoon | |
| Sweet basil sprig | 1 | |
| Butter | ||
| 1 cup Claret Additional paprika | ||
| Chopped parsley | ||
Directions
Clean the squabs.
Boil the livers, gizzards, and hearts in salted water until tender; drain and chop them fine; add the drained hominy, salt, pepper, paprika, and sweet basil.
Stuff the mixture into the squabs and sew up.
Then sear them in a lightly buttered Dutch oven until brown.
Baste with the wine and cook over a medium fire for 30 minutes, adding a little water if necessary to prevent burning.
Sprinkle each squab with paprika and chopped parsley and serve on individual plates.
Season and thicken the pan gravy, and serve separately.
This should be poured over the hominy when the squabs are opened at the table.
Boil the livers, gizzards, and hearts in salted water until tender; drain and chop them fine; add the drained hominy, salt, pepper, paprika, and sweet basil.
Stuff the mixture into the squabs and sew up.
Then sear them in a lightly buttered Dutch oven until brown.
Baste with the wine and cook over a medium fire for 30 minutes, adding a little water if necessary to prevent burning.
Sprinkle each squab with paprika and chopped parsley and serve on individual plates.
Season and thicken the pan gravy, and serve separately.
This should be poured over the hominy when the squabs are opened at the table.
Chef
