Squab with Roasted Pear and Garlic
From rescue_ranger 15 years ago
- 30 minutes to make
- Serves 4
Ah nothing says loving like a bird in the oven; and with these little babies you will have your guest falling in love with you. Young succulent tender juicy squabs, stuffed with fresh pears and herbs and shredded Parmigiano-Reggiano, crisped in olive oil and baked in a wine sauce will be the highlight of any Holliday or formal dinner party.
Ingredients
- 8 squabs (Cornish game hens or quail can be used in place of the squab.) shopping list
- salt and freshly ground pepper to taste shopping list
- 2 ripe pears, peeled, cored, and diced, plus 2 whole pears shopping list
- 1 cup (4 ounces) coarsely shredded parmigiano-reggiano cheese shopping list
- 2 cloves garlic, peeled and minced shopping list
- 1 teaspoon minced fresh sage shopping list
- 1 tablespoon minced fresh flat-leaf parsley shopping list
- 1 teaspoon fresh minced thyme shopping list
- 2 tablespoons unsalted butter, cut into bits shopping list
- 1/4 cup olive oil shopping list
- 1/4 cup dry white wine shopping list
- 2 cups chicken stock shopping list
How to make it
- Preheat the oven to 375 degrees F.
- Game hens will take longer, 35 to 45 minutes, and quail will take a little less.
- Rinse the squab and pat dry. Sprinkle inside and out with salt and pepper. Mix together the diced pear, Parmigiano-Reggiano, garlic, sage, parsley, thyme and butter, stuff loosely into the birds. Close openings with toothpicks or skewers.
- In a Dutch oven or large stovetop casserole over medium-high heat, heat the olive oil and brown the squab on all sides. Remove the squab from the pan and set aside. Deglaze the pan with the wine, stirring to loosen cooked bits from the pan. Add the chicken stock and cook over medium heat for 10 minutes, or until slightly reduced.
- Return the squab to the pan.
- Peel, halve, and core the remaining 2 pears. Add them to the baking dish and roast, uncovered, for 25 to 30 minutes. Test for doneness by inserting a sharp knife into the thigh. If the juices are pink, it needs to cook longer. If the juices run clear, it is done.
- Transfer the squab and pear halves to a serving platter. Strain the pan juices and serve on the side
People Who Like This Dish 3
- merlin San Francisco, CA
- cookingforfun Marblehead, MA
- boofie Salt Lake City, UT
- swamikitty Anderson, CA
- greekgirrrl Long Island, NY
- rescue_ranger New Baltimore, VA
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The Rating
Reviewed by 4 people-
Delicious and elegant. I could definitely picture this with a side of roasted fennel and leeks and some crumbled gorgonzola somewhere.
boofie
in Salt Lake City loved it
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Have you ever thought to write for a food magazine? Or Playgirl? LOL
greekgirrrl
in Long Island loved it
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Doesn't get any better than that, does it. 5 from me
Arthur
cookingforfun
in Marblehead loved it
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