Squab on the Spit with Prunes, Vin Santo and Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 whole pigeons, cleaned and gutted, livers set aside, about 4 pounds |
12 sage leaves |
1 cup pitted prunes |
1 cup chicken stock |
1/2 cup vin santo |
1 tablespoon tomato paste or conserve |
Directions:
1. Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 11/2 hours).
2. Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes.
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