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Squab With Prunes And Port Recipe
|Squab||2 , trussed|
|Port wine||65 Milliliter (1 Cup)|
|Beef stock||125 Milliliter (1/2 Cup)|
|Dried prunes||12 , soaked for 4 hours in lukewarm water, drained and pitted|
|Arrowroot||1 Teaspoon, mixed with 1 tablespoon stock|
|Stock||1 Tablespoon (For Mixing The Arrowroot)|
Calories 346 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 222.1 mg9.3%
Total Carbohydrates 32 g10.6%
Dietary Fiber 5.1 g20.2%
Sugars 15.3 g
Protein 19 g37.1%
Vitamin A 9.2% Vitamin C 40.6%
Calcium 7.9% Iron 25.5%
*Based on a 2000 Calorie diet
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.