Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Casseroled Squabs.

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    Casseroled Squabs.

    Post  Admin on Thu Mar 14, 2013 12:01 pm

    Ingredients
    4 Pigeons, with giblets
    100g/4oz Butter
    8 Spring Onions, chopped
    Salt and Black Pepper
    75g/3oz Coarse Cornmeal
    1 tbsp Freshly Chopped Mint
    360ml/12fl.oz. Boiling Water
    600ml/20fl.oz. Fresh Chicken Stock

    Instructions

    1. Preheat the oven to 200C, 400F, gas Mark 6. Chop the giblets. Melt half the butter in a medium sized frying pan then add the chopped giblets, spring onions, salt and pepper and fry over a medium/high heat for 5 minutes, turning from time to time.

    2. Remove the pan from the heat, add the cornmeal and mint and mix well.

    3. Stuff each bird with 2 tablespoons of cornmeal mixture then pull the loose skin over cavity and secure with wooden toothpicks, trussing pins or loosely sew with a needle and thread. Transfer the birds to a heatproof casserole and set the remaining stuffing aside.

    4. Melt the remaining butter and brush all over stuffed birds. Add the boiling water to the casserole dish then cover with a lid or aluminium foil and bake for approximately 50 minutes or until tender, basting every 10 minutes.

    Meanwhile, place the stock in a medium saucepan and bring to the boil. Add the remaining stuffing, bring back to the boil then reduce the heat, cover and simmer 30 minutes. Serve hot to accompany the baked pigeons.




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