Squabs in Grape Sauce

Name: Squabs in Grape Sauce
Total time: 45 min
Yield: 3 to 6 servings
Ingredients: 5 teaspoons clarified butter; 6 squabs; 1/4 cup Madeira; 1 1/4 cups game stock; 3 sprigs fresh thyme; 3 sprigs fresh basil; 3 sprigs parsley; 1 bay leaf; 6 cups ripe Concord grapes; 1/2 teaspoon sugar (optional); Salt and pepper, to taste

By Elaine Louie

Total Time: About 45 minutes
Rating: (0)
Comments: Read comments

Featured in: A GOOD LIFE IN A GARDEN OF PLENTY

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Ingredients

Yield:3 to 6 servings

5teaspoons clarified butter
6squabs
¼cup Madeira
1¼cups game stock
3sprigs fresh thyme
3sprigs fresh basil
3sprigs parsley
1bay leaf
6cups ripe Concord grapes
½teaspoon sugar (optional)
Salt and pepper, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat butter in cast iron skillet, and brown squabs on all sides. Remove squabs to a platter.
Step 2
Pour off butter and deglaze skillet by taking it off the flame, adding Madeira and scraping fond from skillet's sides and bottom. Add game stock, thyme, basil, parsley and bay leaf. Simmer 5 minutes, uncovered.
Step 3
Wash grapes and put them and squabs into the skillet. Cover and cook over medium heat 20 minutes. Remove birds to warm serving platter. Pour remaining juices and liquids into strainer. Put the strained liquid into a sauce pan, adding sugar and salt. Boil until liquid is reduced to two-thirds or half its volume, about 10 to 15 minutes, and has become glistening and thick. Pour sauce around bird.