Squabs in Grape Sauce
Published October 15, 1985
- Total Time
- About 45 minutes
- Rating
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Ingredients
5 teaspoons clarified butter
6 squabs
¼ cup Madeira
1 ¼ cups game stock
3 sprigs fresh thyme
3 sprigs fresh basil
3 sprigs parsley
1 bay leaf
6 cups ripe Concord grapes
½ teaspoon sugar (optional)
Salt and pepper, to taste
Nutritional analysis per serving (3 to 6 servings)
20 grams carbs; 293 milligrams cholesterol; 998 calories; 30 grams monosaturated fat; 9 grams polyunsaturated fat; 28 grams saturated fat; 75 grams fat; 1 gram fiber; 1050 milligrams sodium; 57 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes