Roasted Squab Stuffed with Shiitakes and Preserved Lemons

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • Canola oil, to cook
  • 4 squab, rib cage removed
  • 2 tablespoons extra virgin olive oil
  • 3 cups sliced shiitakes
  • 3 sliced shallots
  • 1/2 cup minced preserved lemons
  • 1/4 cup thinly sliced scallion
  • 1 tablespoon minced fresh lemon thyme
  • Salt and black pepper, to taste
Directions

Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).

Wine Recommendation: Olmos Reward, Frankland Estate, Aus


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Roasted Squab Stuffed with a Creole Rice Dressing

    Recipe courtesy of Emeril Lagasse