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Roast Garlic Stuffed Squab With Wild Rice Almond Pudding, Ground Cherry Chutney, And Sage Jus Recipe
Add a photoServings: 4
Ingredients
- 2 x 16 ounce squab
- 1 c. cabernet sauvignon
- 4 c. chicken broth
- 2 x bay leaf
- 1 c. minced onion
- 1 c. minced carrot
- 1 c. minced celery
- 1 x salt and pepper, to taste
- 1 Tbsp. thinly sliced sage leaf
- Â Â Roast Garlic - Stuffed Squab
- 2 x heads garlic
- 4 slc bacon
- 2 lrg shallot, chopped
- 1 c. chicken, livers
- 1 c. cabernet sauvignon
- 1 c. fresh breadcrumbs
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- Â Â reserved semi-boneless squab
- Â Â Grnd-Cherry Chutney
- 1/4 c. sugar
- 2 Tbsp. water
- 1/2 c. onion, chopped
- 1/4 c. white wine vinegar
- 1 c. grnd cherries
- 1 x salt and pepper, to taste
- Â Â Wild Rice Almond Pudding
- 1 c. wild rice
- 3 c. water
- 2 x heads garlic
- Â Â soft butter
- 1/2 c. sliced almonds, toasted, and, minced
- 2 x egg
- 1/2 c. heavy cream
- 1 x salt and pepper, to taste
- Â Â The Plate
- Â Â sage, sprigs
Directions
- Preheat the oven to 400 F / 200 C.
- Debone the squab: Remove the breast bone, the ribcage, and the first leg bone. Cut off the wishbone and cut through the backbone if necessary. Gently and carefully run your fingers along the bones to separate them from the flesh. Reserve the semi-boneless squab.
- Place the squab bones in a small roasting pan or possibly skillet, and roast till golden, 30 to 45 min. Add in the wine to the pan and stir to dissolve any drippings. Scrape the bones and liquids into a medium saucepan.
- Add in the broth and bay leaves. Bring the broth to a simmer. Stir in the vegetables. Cover and simmer for 60 min. Strain the broth, return it to the saucepan, and reduce it over medium heat to 2 c. / 500 mL. Reserve.
- Shortly before serving, reheat the jus. Season it with salt and pepper, and stir in the sage leaves just to heat through. Serve immediately.
- Roast Garlic - Stuffed Squab:Preheat the oven to 400 F / 200 C.
- Roast the whole garlic heads in a small pan till they begin to bubble through the top, about 60 min. Let cold to room temperature. Using a serrated knife, trim off just sufficient of the top to expose the cloves. Squeeze the roasted garlic out carefully and throw away any stray skin pcs.
- Preheat the oven to 350 F / 180 C.In a medium skillet over medium heat, cook the bacon till it is crisp. Add in the shallots and chicken livers and saute/fry, stirring frequently, just till the livers are cooked through and lightly caramelized.
- Add in the wine and continue cooking, stirring occasionally, as it reduces and glazes the livers. Scrape the pan contents into a food processor. Add in the bread crumbs and garlic. Process till well combined. Season with salt and pepper.
- Stuff the squabs with the mix. Pat the birds into an even round shape. Pull the legs together on the end of the squab and tie them together with a paper twist tie or possibly butcher string. The birds may be prepared to this point the day before and refrigerated. If so, let them rest at room temperature for 30 min before cooking.
- Set the birds in a small roasting pan and roast for 30 to 40 min, till a meat thermometer inserted in a fleshy part of the bird registers 145 F / 65. Let rest, covered with foil, for 5 min. Cut the squab in half through the center, then slice each half into 3 pcs for fanning out on the plate.
- Grnd-Cherry Chutney:Note: Grnd-cherries are available in the summer and fall from farmers' markets in North America or possibly from New Zealand where they are called physalis. Gooseberries may be used or possibly even regular tree cherries if available.
- In a small, heavy saucepan over low heat, heat the sugar with a splash of water, stirring with a fork. Increase heat to medium-low and simmer the syrup till it begins to caramelize. Swirl the pan gently to prevent burning.
- When the caramel is light brown, add in the onions and vinegar (the caramel will bubble up). Bring the mix to a simmer, stirring frequently, till it thickens. Add in the cherries and just heat the mix through. Season with salt and pepper. Reserve.
- Wild Rice Almond Pudding:Preheat the oven to 400 F / 200 C.
- Place the rice and water in a medium saucepan and simmer, covered, till the rice absorbs the water and softens, revealing its inside kernel, about 45 to 60 min. Add in a bit more water if needed to finish cooking. When the rice is cooked through, briefly stir it over high heat to dry it.
- Meanwhile, roast the whole garlic heads in a small pan till they begin to bubble through the top, about 60 min. Let cold to room temperature. Using a serrated knife, trim off just sufficient of the top to expose the cloves. Squeeze the contents out carefully and throw away any stray skin pcs.
- Preheat the oven to 350 F / 180 C.Brush 4 (3/4-c. / 175 mL) ramekins with the soft butter and coat them thoroughly with the toasted almonds. (Pour all of the almonds into 1 ramekin and hold it over a second ramekin as you turn it to coat the inside. Pour the remaining almonds into the second ramekin and repeat the procedure.)
- Place half of the rice in a food processor. Add in the Large eggs, cream, and the garlic and process till smooth. Add in the remaining rice, season with salt and pepper, and pulse just to stir. Divide the mix between the ramekins and set them in a roasting pan.
- Pour simmering water into the pan to come halfway up the sides of the ramekins. Bake the puddings for 30 to 40 min till set in the middle. Let rest briefly before serving.
- The Plate:Quickly invert a wild rice pudding onto each of 4 plates. Fan the squab slices around it. Ladle some jus over the slices. Top with some chutney and a sage sprig. Serve with a flutter!
- Timing: Debone the squab and make the jus the day before or possibly several hrs ahead. Stuff the squab and make the chutney. Bake the puddings and stuffed squab together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1267g | |
| Recipe makes 4 servings | |
| Calories 1565 | |
| Calories from Fat 745 | 48% |
| Total Fat 83.61g | 105% |
| Saturated Fat 34.74g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 450mg | 150% |
| Sodium 1532mg | 64% |
| Potassium 1838mg | 53% |
| Total Carbs 91.28g | 24% |
| Dietary Fiber 9.8g | 33% |
| Sugars 25.14g | 17% |
| Protein 90.36g | 145% |
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