Roasted Squab Stuffed with Shiitakes and Preserved Lemons
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1047
- Total Fat
- 84
- Saturated Fat
- 26
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 58
- Cholesterol
- 282
- Sodium
- 1019
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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