Squab And Bacon Brochettes
|Red wine||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Chopped herbs||1 Tablespoon|
|Baby onions||12 , peeled|
|Stock||1 1⁄2 Cup (24 tbs)|
|Brown sauce||1 Tablespoon|
|Bacon slices||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Stock||1 Cup (16 tbs)|
|Marinade||1⁄2 Cup (8 tbs), strained|
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.
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.
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.