Roasted Squab Stuffed with Shiitakes and Preserved Lemons

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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  • Canola oil, to cook
  • 4 squab, rib cage removed
  • 2 tablespoons extra virgin olive oil
  • 3 cups sliced shiitakes
  • 3 sliced shallots
  • 1/2 cup minced preserved lemons
  • 1/4 cup thinly sliced scallion
  • 1 tablespoon minced fresh lemon thyme
  • Salt and black pepper, to taste


Step 1

Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).

Step 2

Wine Recommendation: Olmos Reward, Frankland Estate, Aus

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