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Roasted Squab With Bartlett Pears And Porcini Mushrooms

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Ingredients

  • PEARS:
  • 2 cups water
  • 1/2 cup white wine
  • 1 tablespoon sugar
  • Juice and grated zest of 1/2 lemon
  • Juice and grated zest of 1/2 orange
  • 10 black peppercorns
  • 1 sprig rosemary
  • 2 pears peeled, cored, and cut into halves
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • SQUAB:
  • 4 squab
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons olive oil
  • 1 ounce dried porcini mushrooms

Details

Servings 4

Preparation

Step 1

For the Pears: Combine water, wine, sugar, lemon juice, lemon zest, orange juice, orange zest, peppercorns and rosemary in saucepan and bring to simmer over medium heat, 3 to 4 minutes. Add pears and poach until tip of knife can be easily inserted into flesh, 15 to 20 minutes. Remove pears from liquid with slotted spoon.

Heat butter and olive oil in separate pan over medium heat. Add pears and brown on both sides, 6 to 8 minutes.

For the Squab: Soak porcini mushrooms in warm water for 30 minutes. Sprinkle squab inside and out with salt and pepper.

Heat oil over medium-high heat in oven-proof skillet. Brown squab on all sides, 6 to 8 minutes. Add mushrooms to pan.

Transfer skillet to oven and roast at 350 degrees until squab is done but still slightly pink inside, 25 to 30 minutes. Add Pears to skillet to warm, another 5 minutes.

Divide squab, mushrooms and pears among 4 plates.

This recipe yields 4 servings.

Each serving: 563 calories; 161 mg sodium; 105 mg cholesterol; 44 grams fat; 19 grams carbohydrates; 20 grams protein; 1.23 grams fiber.

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