Name: Roasted Squab with Port Sauce
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 cup mirepoix; 2 bacon rashers (slices), chopped; salt and freshly ground black pepper; 3 golden shallots, chopped; ½ cup (125 g/4 oz) butter, melted; 6 slices prosciutto (Parma ham); ½ bottle (350 mL/11½ fl oz) vintage port; 2 thyme sprigs; 1 bay leaf; 6 x 405 g (13 oz) squab; 6 squab livers; 6 slices of strong bread, grilled; 2 tablespoons butter; 2 garlic cloves, crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

6 x 405 g (13 oz) squab
salt and freshly ground black pepper
6 <

Oceania
Australia
Main course

Method

Retain the squab livers to use in the sauce. Season the squab and cover the breasts with the prosciutto (Parma ham). Brush generously with some of the melted butter, rub over the garlic and roast in a hot oven (200°C/400°F) for 12 minutes. Rest the squa

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Roasted Squab with Port Sauce

Ingredients

Method

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