Squab on the Spit with Prunes, Vin Santo and Sage

Yield:
4 servings
Level:
Easy
Ingredients
  • 4 whole pigeons, cleaned and gutted, livers set aside, about 4 pounds
  • 12 sage leaves
  • 1 cup pitted prunes
  • 1 cup chicken stock
  • 1/2 cup vin santo
  • 1 tablespoon tomato paste or conserve
Directions

Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 11/2 hours).

Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes.


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