PINOT NOIR GLAZED SQUAB WITH ROASTED SUMMER VEGETABLES

By akselden

Ingredients

• 1 bottle Pinot Noir
• 8 blackberries
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 1/4 cups olive oil
• 4 squabs, halved and backbone removed (or Cornish game hens)
• 2 yellow summer squashes, sliced 1-inch thick
• 2 zucchinis, sliced 1-inch thick
• 2 red bell peppers, seeded, de-ribbed, and chopped into 1-inch pieces
• 1 pound white mushrooms, wiped clean and destemmed
• 1 red onion, halved lengthwise and sliced lengthwise into thin strips
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper

Preparation

Step 1

Gently boil the wine with the berries in a nonreactive pan until reduced in volume all the way down to 1/4 cup. Strain out the berries and return the wine to the pan again to reduce by half. Let it cool.
In a small bowl, whisk together the mustard, honey and 1 cup of the oil. Gradually whisk the reduced wine into the oil mixture. Using two self-sealing plastic bags, pour one-fourth of the marinade into each one, reserving the remaining mixture. Put two squabs in each bag, turning to coat. Refrigerate for at least 2 hours or overnight. Remove the birds from the refrigerator 1 hour before cooking to allow them to reach room temperature.