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Dutch Oven Squab

Barbecue.Master's picture
Ingredients
  Squabs 6
  Hominy 2 Can (20 oz)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Paprika 1 Tablespoon
  Sweet basil 1
  Butter 1 Tablespoon
  Paprika 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
Directions

Clean the squabs.
Boil the livers, gizzards, and hearts in salted water until tender; drain and chop them fine; add the drained hominy, salt, pepper, paprika, and sweet basil.
Stuff the mixture into the squabs and sew up.
Then sear them in a lightly buttered Dutch oven until brown.
Baste with the wine and cook over a medium fire for 30 minutes, adding a little water if necessary to prevent burning.
Sprinkle each squab with paprika and chopped parsley and serve on individual plates.
Season and thicken the pan gravy, and serve separately.
This should be poured over the hominy when the squabs are opened at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Basting
Ingredient: 
Poultry
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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