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Squab: Oven-Braised Dove

Source of Recipe


J.R. Labbe



List of Ingredients



• 6 dove breasts, deboned and halved
  
• Salt and pepper to taste
  
• 6 Tbsp butter (I'm from the Julia Child school of cooking; you can use margarine if you prefer...but why?)
  
• 3 Tbsp flour
  
• 2 cups chicken broth
  
• ½ cup sherry
  
• 2 cans button mushrooms
  
• ¼ cup fresh parsley, minced
  






Instructions



1. Season breast halves with salt and pepper. Melt butter in an iron skillet and brown breast halves over medium-high heat. Remove dove breast halves to a baking dish that will hold them snugly, but without crowding.
   
   
2. Add flour to butter in skillet, stirring well. Cook, stirring, until slightly browned. Slowly stir in chicken broth, and then sherry. Blend well and pour over breasts. Add mushrooms and parsley.
   
   
3. Cover baking dish with a lid or foil, and bake at 350º F for 1 hour. Serve with wild rice and a tossed salad.
   
   Serves 2