Name: Squab with Pistachios and Chanterelle Potatoes
Yield: Serves 2
Cuisine: Europe
Ingredients: 1 pound russet potatoes, thinly sliced; 1 large garlic clove, thinly sliced; 2 ounces chanterelles, trimmed, cleaned, and thinly sliced; 4 small squab breasts or two 8-ounce pheasant or partridge breasts (see Mail-Order Sources); Fine sea salt and freshly ground black pepper; 2 tablespoons plus 2 teaspoons unsalted butter; 2 tablespoons finely chopped pistachios; ½ teaspoon caraway seeds; 1 teaspoon toasted sesame oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

SQUAB HAS VERY FINE, MILDLY FLAVORED GAMY MEAT, BUT THIS RECIPE ALSO WORKS WELL WITH THE MORE STRONGLY FLAVORED GROUSE OR THE MILDER PARTRIDGE, AS WELL AS WITH PHEASANT.

Ingredients

4 small squab breasts or two 8-ounce pheasant or partridge breasts (see Mail-Order Sources)
1

Method

Preheat the oven to 350°F.

Let the squab breasts stand at room temperature for 45 minutes before cooking. Meanwhile, layer the potato slices in a small baking dish, placing the chanterelles and garlic in between the layers. Season with salt and pepper. Dot with

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Ingredients

Method

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