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.
Ingredients
| 2 or 3 squabs | ||
| Red wine | 1/2 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| 1 tablespoon chopped herbs | ||
| Pepper | 1 | |
| Bacon Slices | 4 | |
| 8 to 12 baby onions, peeled | ||
| Stock | 1 1/2 Cup (16 tbs) | |
| 8 to 12 baby mushrooms (use stems for sauce) | ||
| Brown Sauce | ||
| Oil | 3 Tablespoon | |
| Bacon slices | 2 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Carrots | 2 , chopped | |
| Celery stalks | 2 , chopped | |
| Mushroom stems | ||
| Flour | 2 Tablespoon | |
| Stock | ||
| MARINADE | 1/2 Cup (16 tbs), strained | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
