Squab With Prunes And Port Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 2 squab, trussed | ||
| Onions | 8 Small | |
| Port wine | 1 Cup (16 tbs) | |
| Beef Stock | 1/2 Cup (16 tbs) | |
| 12 dried prunes, soaked for 4 hours in lukewarm water, drained and pitted | ||
| 1 teaspoon arrowroot mixed with 1 tablespoon stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 325°F (170°C).
Melt the butter in a Dutch oven, add the squab and brown on all sides.
Lift out the squab.
Add the onions to the pan and cook until golden.
Return the squab to the pan, pour in the wine and stock and add the seasoning.
Cover the pot and bake for 30 minutes.
Add the prunes and cook for another 30 minutes or until the squab are done.
Remove the pot from the oven.
Transfer the squab and prunes to a warm serving dish and keep hot.
Strain the cooking liquid into a saucepan and set over moderate heat.
Stir in the arrowroot mixture and cook the sauce until it has thickened.
Pour the sauce over the squab and serve immediately.
Melt the butter in a Dutch oven, add the squab and brown on all sides.
Lift out the squab.
Add the onions to the pan and cook until golden.
Return the squab to the pan, pour in the wine and stock and add the seasoning.
Cover the pot and bake for 30 minutes.
Add the prunes and cook for another 30 minutes or until the squab are done.
Remove the pot from the oven.
Transfer the squab and prunes to a warm serving dish and keep hot.
Strain the cooking liquid into a saucepan and set over moderate heat.
Stir in the arrowroot mixture and cook the sauce until it has thickened.
Pour the sauce over the squab and serve immediately.
Chef
