Peppercorn Rosemary Sauce

By akselden

Ingredients

• 4 semi-boned squabs, rinsed and blotted dry
• 1/4 c. olive oil
• 2 T. lemon juice
• 1 1/2 T. thinly sliced garlic
• 2 shallots, thinly sliced + 2 shallots, minced
• 1 t. freshly ground black pepper + 1 t. cracked black peppercorns
• 2 T. unsalted butter
• 1 large sprig fresh rosemary + 4 small sprigs to garnish
• 3/4 c. dry white wine
• 1.5 oz. Jus de Poulet Lie Gold" + 1/2 c. hot water
• Salt to taste

Preparation

Step 1

Combine squabs with oil, lemon juice, garlic, sliced shallots, and ground pepper in a resealable plastic bag and marinate in refrigerator for 6 hours or overnight.

Heat a gas or charcoal grill. Melt butter in a saucepan over medium-high heat.

Add remaining shallots, peppercorns, and rosemary sprig and saute until shallots are translucent. Add white wine and reduce by half. Whisk in diluted Jus de Poulet Lie Gold, bring liquid to a boil and reduce to sauce consistency.

If desired stir in a small amount of additional butter before serving.

Season squab with salt and grill or saute in olive oil until golden brown on both sides and medium-rare, about 3 to 4 minutes per side. Ladle sauce over squabs, add a sprig of rosemary to each plate, and serve.