Bertolli

Austin Appetizers Recipe List

Wink Restaurant & Wine Bar

1014 North Lamar Boulevard, Austin, TX 78703
512-482-8868

Roasted Squab With Spring Pea Succotash

Serves 6

Ingredients for Roasted Squab

6 Whole Squab (approx. 1 lb each)
Salt & Pepper, to taste
6 Sprigs Fresh Thyme
6 Fennel Bulbs, cut 1/2
1 cup Chicken Stock
2 oz Olive Oil
2 cup Spring Peas
2 cup Corn Kernels
2 cup Carrots, large dice
2 tbsp Unsalted Butter
1 cup Onion, chopped
1 tbsp Garlic, minced
1 cup Chicken Broth, de-fatted
1 tbsp Fresh Thyme, chopped
3 tbsp Parsley, chopped

Method for the Succotash

• Pre-heat the oven to 450°F.
• Blanch the peas, carrots, and corn separately until just tender in boiling water. Rinse under cold water.
Drain and reserve.
• Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
• Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes.
Cook, covered, another 5 minutes. Add the parsley and adjust the seasonings to taste.

Method for the Squab

• Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab. Tie legs of squabs together with kitchen string and fold wings back.
• Heat 2 tablespoons of oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
• Add 1 1/2 more tablespoons oil to skillet and sauté the fennel over moderately high heat, stirring occasionally, until golden brown on the outside (3 minutes), then remove from heat.
• Arrange squabs, breast sides up, in a small circle (without touching) with the sauteed fennel bulbs in a roasting pan on the middle rack of the oven.
Add the chicken stock to the pan. Roast squabs, carefully basting with the stock and pan juices, until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155°F for medium meat.
Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.

To Serve

• Place the succotash in the middle of the plate. Place two halves of roasted fennel bulb on top of the succotash, then top with one entire squab (two halves).
Spoon a little of the pan juice over the bird and serve.

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