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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 10 |
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this is the first squab recipe I tried. My uncle Gary made it for me. This recipe can also be made with grouse. Ingredients:
2 quarts water |
1 bay leaf |
4 lbs squab |
1/2 cup chopped onion |
2 tablespoons butter |
2 tablespoons flour |
1 cup chicken broth |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup whipping cream |
2 tablespoons fresh minced parsley |
8 pieces white toast |
Directions:
1. in a dutch oven bring water, bay leaf and squab to a boil.
2. reduce heat and simmer 45 minutes or until meat is tender.
3. remove squab. cool, debone and cut into small pieces.
4. in a skillet heat onions with butter until tender.
5. add flour.
6. stir in broth, lemon juice, salt and pepper and bring to a boil.
7. cook and stir two minutes. add squab until heated through.
8. add cream and parsely and serve over toast.
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