Squab on the spit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole pigeons, cleaned, gutted, livers set aside | |
| 12 | Sage leaves | |
| 1 | cup | Pitted prunes |
| 1 | cup | Chicken stock |
| ½ | cup | Vin santo |
| 1 | tablespoon | Tomato paste or conserve |
Directions
Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to
11/2 hours).
Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #488 by Sue <suechef@...> on Feb 28, 1997.