William Meppem
Game birds such as squab are often thought of as difficult to cook because they lack the fat of chicken and can dry out easily. The golden rule is to avoid cooking them all the way through; aim to just under-cook and the results will be superb.
Ingredients
Method
Main
1.Preheat oven to 200C. Wash squab under cold running water, pat dry, inside and out, with absorbent paper, then season to taste.
2.Heat butter in a large, deep-sided frying pan over medium-high heat, add squab and turn occasionally until browned (4-5 minutes). Add Cognac and cook until reduced completely (1-2 minutes), then transfer squab to a roasting pan and set aside.
3.Add onion, shallot and juniper berries to pan and sauté over low-medium heat until onion is soft (5-6 minutes), then transfer to roasting pan with squab and roast until medium-rare (18-20 minutes).
4.Transfer squab to a serving dish and keep warm. Add pouring cream to pan and cook over high heat until reduced to a coating consistency (1-2 minutes). Remove from heat, stir through sour cream and lemon juice, season to taste, then spoon over squab and serve with raviules and glazed baby turnips and carrots.
Drink Suggestion: Light, juicy pinot noir. Drink suggestion by Max Allen
Notes
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