Roasted Squab Stuffed with Shiitakes and Preserved Lemons

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

Yield:
4 servings

CATEGORIES
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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Roasted Squab Stuffed with a Creole Rice Dressing

    Recipe courtesy of Emeril Lagasse