You are here

Squab With Prunes And Port

Western.Chefs's picture
Ingredients
  Butter 3 Tablespoon
  Squab 2 , trussed
  Onions 8 Small
  Port wine 65 Milliliter (1 Cup)
  Beef stock 125 Milliliter (1/2 Cup)
  Dried prunes 12 , soaked for 4 hours in lukewarm water, drained and pitted
  Arrowroot 1 Teaspoon, mixed with 1 tablespoon stock
  Stock 1 Tablespoon (For Mixing The Arrowroot)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 325°F (170°C).
Melt the butter in a Dutch oven, add the squab and brown on all sides.
Lift out the squab.
Add the onions to the pan and cook until golden.
Return the squab to the pan, pour in the wine and stock and add the seasoning.
Cover the pot and bake for 30 minutes.
Add the prunes and cook for another 30 minutes or until the squab are done.
Remove the pot from the oven.
Transfer the squab and prunes to a warm serving dish and keep hot.
Strain the cooking liquid into a saucepan and set over moderate heat.
Stir in the arrowroot mixture and cook the sauce until it has thickened.
Pour the sauce over the squab and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

Rate It

Your rating: None
4.096875
Average: 4.1 (16 votes)