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Squab And Bacon Brochettes

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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
  Squabs 3
  Red wine 1⁄2 Cup (8 tbs)
  Onion 1 , chopped
  Chopped herbs 1 Tablespoon
  Pepper 1
  Bacon slices 4
  Baby onions 12 , peeled
  Stock 1 1⁄2 Cup (24 tbs)
  Baby mushrooms 12
  Brown sauce 1 Tablespoon
  Oil 3 Tablespoon
  Bacon slices 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Carrots 2 , chopped
  Celery stalks 2 , chopped
  Mushroom stems 2
  Flour 2 Tablespoon
  Stock 1 Cup (16 tbs)
  Marinade 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling

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