Roasted Squab with Port Sauce

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

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