Ingredients
- 2 c. water
- 1/2 c. white wine
- 1 Tbsp. sugar
- Juice and grated zest of 1/2 lemon
- Juice and grated zest of 1/2 orange
- 10 x black peppercorns
- 1 sprg rosemary
- 2 x pears peeled, cored,
- and cut into halves
- 1 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 4 x squab
- Salt to taste
- Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
- 1 ounce dry porcini mushrooms
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Roasted Squab With Bartlett Pears And Porcini Mushrooms
Servings: 4
Directions
- For the Pears: Combine water, wine, sugar, lemon juice, lemon zest, orange juice, orange zest, peppercorns and rosemary in saucepan and bring to simmer over medium heat, 3 to 4 min. Add in pears and poach till tip of knife can be easily inserted into flesh, 15 to 20 min. Remove pears from liquid with slotted spoon.
- Heat butter and extra virgin olive oil in separate pan over medium heat. Add in pears and brown on both sides, 6 to 8 min.
- For the Squab: Soak porcini mushrooms in hot water for 30 min. Sprinkle squab inside and out with salt and pepper.
- Heat oil over medium-high heat in oven-proof skillet. Brown squab on all sides, 6 to 8 min. Add in mushrooms to pan.
- Transfer skillet to oven and roast at 350 degrees till squab is done but still slightly pink inside, 25 to 30 min. Add in Pears to skillet to hot, another 5 min.
- Divide squab, mushrooms and pears among 4 plates.
- This recipe yields 4 servings.
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