Squab And Bacon Brochettes Recipe

The squab and bacon brochettes is a meaty preparation made with squabs. Cooked along with vegetables and mushrooms with a marinade of red wine, the squabs are flavored with bacon and cooked on the grill. Served with a fresh potato salad or even mashed potatoes, this dish is unique on its own.


Health IndexAverageCuisine


 Red wine1⁄2 Cup (8 tbs)
 Onion1 , chopped
 Chopped herbs1 Tablespoon
 Bacon slices4
 Baby onions12 , peeled
 Stock1 1⁄2 Cup (24 tbs)
 Baby mushrooms12
 Brown sauce1 Tablespoon
 Oil3 Tablespoon
 Bacon slices2 , chopped
 Garlic1 Clove (5 gm), crushed
 Carrots2 , chopped
 Celery stalks2 , chopped
 Mushroom stems2
 Flour2 Tablespoon
 Stock1 Cup (16 tbs)
 Marinade1⁄2 Cup (8 tbs), strained
 Salt To Taste
 Pepper To Taste


Remove breasts from squabs; cut each into 2 pieces.
Put into bowl; cover with wine, chopped onion, herbs, and pepper.
Let marinate a few hours.
Cut bacon slices in half; make each into roll.
Cook baby onions in 1/2 cup stock 5 minutes; drain.
Reserve stock for sauce.
Peel mushrooms.
Remove stems; reserve for sauce.
Remove squab from marinade; dry.
Thread ingredients alternately onto skewers.
Make brown sauce.
Heat oil; cook bacon, onion, garlic, carrots, celery, and mushroom stems until golden brown.
Sprinkle in flour; blend well.
Add stock and marinade; bring to boil.
Simmer 1/2 hour; strain.
Add seasoning.
Heat broiler or barbecue grill; cook brochettes, brushing with butter or oil, about 8 minutes, depending on heat of broiler or grill.
Squab must not be overcooked; it becomes tough and tasteless.