Roasted Squab with Corn and Chili Sauce

  • 4 squabs, 12-16 ounces each, dressed
  • Salt and freshly ground pepper to taste
  • 2 tablespoons crushed juniper berries
  • 1/4 cup pure olive oil
  • Corn and Chili Sauce:
  • 4 ounces slab bacon cut into 1/2-inch cubes
  • 1 onion, peeled and diced (about 1/2 cup)
  • 3 ears fresh corn
  • 3 tablespoons Chili Paste
  • 2 tablespoons maple syrup
  • 2 tablespoons red wine vinegar
  • 1 cup dry red wine
  • 1 tablespoon ground cumin
  • 1 large ripe tomato, seeded and diced
  • 1 cup Chicken Stock
  • Preheat the oven to 425 degrees F for 20 minutes. Season the squabs inside and out with the salt and pepper. Place the juniper berries into the cavities and brush the squabs with olive oil. Place breast-side down in a roasting pan and roast in the hot oven 20 minutes for rare.

  • Meanwhile, in a heavy-bottomed saucepan, over low heat, cook the cubed bacon until fully browned. Remove the bacon bits, leaving the bacon fat in the saucepan. Add the diced onion to the bacon fat and slowly saute until translucent.

  • While the onion is cooking, cut the corn from the cob, and set the kernels aside. Cut or break the cobs to a size that will fit the saucepan, and add them to the cooking onions. The cobs will contribute a wonderful flavor to the finished sauce.

  • Add the chili paste to the onion/corn cob mixture and cook 2 to 3 minutes. Add the maple syrup, vinegar, and red wine, and reduce by half. Add the remaining ingredients, except the reserved corn kernels. Cook another 15 minutes, then remove the corn cobs and add the kernels. Cook 2 minutes longer, then remove from the heat and pour over the roasted squabs to serve.

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