Australian Roast Squab

Recipe By:
Valerie
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Australian Roast Squabs
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  • Total Time 75 min Ico-add
  • Yield 2 Servings
  • Level Easy

With a full rich flavor like black berries, roast squab makes a succulent entree for special dinners. This Australian roast squab recipe is surprisingly easy to prepare.
 

Ingredients

  • 4 tablespoons olive oil
  • 2 slices bacon, diced
  • 4 chicken livers
  • 1/2 onion, chopped
  • 1/4 cup raisins
  • 1 cup soft bread crumbs
  • 1/4 cup chicken stock
  • 2 squabs
  • Salt and black pepper to taste
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Directions

  1. 1. Preheat the oven to 350 degrees F. Prepare an eight inch casserole dish with cooking spray.
  2. 2. Put two tablespoons of olive oil in a heavy skillet over medium heat. Add the bacon, chicken livers and onion. Cook for three to five minutes or until the onion is soft and translucent. Remove from heat and chop the mixture in a blender or processor.
  3. 3. Combine the chopped liver mixture with the raisins, bread crumbs and chicken stock. Stuff the squabs with the mixture and truss if needed.
  4. 4. Put the birds in the prepared casserole dish; sprinkle lightly with salt and pepper.
  5. 5. Cover and bake for about 45 minutes. Remove the cover and continue baking for an additional 15 minutes basting regularly with the pan drippings.
  6. 6. Serve with brown and wild rice pilaf (be sure to look up our recipe).
 
 
  • Did you know?

    The history of raising squab is lengthier than even domesticated chickens and turkeys. Breeding pigeons for food dates back to early Asian, Arabic and European traditions.