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Add a photoServings: 6
Ingredients
- 6 x Squab
- 6 x Bacon slices
- 1 lrg Yellow onion minced
- 2 x Celery ribs minced
- 1/2 c. Dry apricots minced
- 1Â 1/2 c. Chicken stock
- 1/2 bn Parsley minced
- 3Â 1/2 c. Diced and toasted cornbread
- 3 x Shallots peeled and diced
- 1/2 c. Apricot brandy
- 1/2 tsp Powdered Habanero chile
- 1/2 c. orange juice
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Preheat the oven to 375 degrees. Wash and dry the squab.
- In a medium-size heavy skillet, over a medium heat, fry the bacon till crisp. Drain on paper and crumble. Reserve the bacon grease.
- Add in the onion to the skillet and saute/fry 3 to 5 min, or possibly till transparent. Add in the celery and cook 2 to 3 min more. Add in the dry apricots and stock. Return the bacon to the skillet and add in the parsley.
- Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat.
- Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs.
- In a large cast iron skillet, heat the reserved bacon fat. Saute/fry the squabs till brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven for 15 min and reduce heat to 350 degrees, bake another 20 min glazing every 5 min. In the same skillet, saute/fry the chile pwdr. Add in the orange juice and cook till slightly thickened.
- Glaze the squab every 5 min as they finish roasting for 15 min. Serve with steamed broad beans.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 6 servings | |
| Calories 527 | |
| Calories from Fat 286 | 54% |
| Total Fat 31.71g | 40% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 932mg | 39% |
| Potassium 575mg | 16% |
| Total Carbs 31.92g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.59g | 6% |
| Protein 27.09g | 43% |
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