Squab with Young Morels, Roast Garlic and Sage Polenta

Level:
Easy
Ingredients
  • 2 tablespoons olive oil
  • 4 large shallots
  • 2 cloves garlic, coarsely chopped
  • 1 cup Zinfandel
  • 2 bay leaves
  • 3 sprigs thyme
  • 10 to 15 black peppercorns
  • 6 young squab
  • Garlic and Polenta:
  • 1 head garlic, separated into cloves, unpeeled
  • 3 tablespoons olive oil
  • 3 cups strong chicken broth
  • 1 1/2 cups cornmeal
  • 1 tablespoon butter
  • 1/2 cup creme fraiche
  • 10 leaves fresh sage, chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 2 cups fresh morels, or 1/4 cup dried
  • (soaked in hot water to reconstitute and towel dried)
Directions

In small sauce pan saute shallots and chopped garlic in oil. Once they are soft, but not brown, transfer to a one-pint measuring cup. Add wine, bay leaves, thyme and peppercorns. In a nonreactive baking dish place squab, breast down, along bottom. Pour shallot marinade oven squab, cover, and refrigerate overnight. In a preheated 375 degree oven, place squab, breast-side up in baking dish. Discard marinade. Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork. Serve with roasted garlic and polenta. For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees. In bowl toss garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in oven for 30 minutes. Remove and let cool. Peel cloves. In large saucepan add chicken broth and garlic. Bring to a boil and let simmer, uncovered, for 30 minutes. Remove from heat and set aside, preferably overnight. Remove garlic from broth, set aside, and bring broth to a boil. Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens. Lower heat and cook polenta for 20 minutes, stirring periodically. Add butter, creme fraiche, sage, salt, and pepper just before serving. Stir well to incorporate. In large saute pan saute morels in remaining oil over a high heat. Serve with squab.


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