Roast squab with heart + liver cabbage rolls

Name: Roast squab with heart + liver cabbage rolls
Yield: Serves 6
Cuisine: Australian
Ingredients: pinch crushed juniper berries; freshly ground black pepper, to taste; hearts and livers from squabs, reserved from above; trimmings from squabs (neck, wings and feet), reserved from above; 6 green cabbage leaves, halved; 100 g bacon, diced; ½ cup Fresh Breadcrumbs; ¼ cup brandy; 6 x 500 g squabs; 2 tablespoons cold butter, cubed; 2 cups water or Chicken Stock; 1 tablespoon brandy; extra-virgin olive oil, for coating birds; ½ stick celery, chopped; 1 small carrot, chopped; 2 cloves garlic; 1 clove garlic, chopped; 2 tablespoons chopped flat-leaf parsley leaves; 1 small brown onion, chopped; 150 g green cabbage, chopped; 4 strips orange zest; salt, to taste; 1 cup dry red wine; 100 g butter; 1½ cups hot squab stock, reserved from above; ½ teaspoon thyme leaves

Preparation info

Serves
6

Difficulty
Medium

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Autumn days, with the increasing chill in the air, turn my thoughts to game. This dish is one of my favourite ways of serving squab (young pigeon). In Australia we don’t have regional cuisines as in other countries - our region is the whole world. But our produce comes from different areas, and when I first made this dish, I used squab from the Glenloth Game farm in north-western Victoria. For a lighter version, use iceberg lettuce instead of cabbage leaves. If squab livers and hearts aren’