Roasted Squab with Chestnuts, Braised Treviso, Oven Roasted Beets and Granny Smith Apples

“The inspiration for my dish came from the season we’re in right now which is fall, one of my favorite times. I wanted to create a dish with squab, with the contrast of the richness and tenderness of the squab and its gaminess.  Squab is a young pigeon, domesticated and highly sought after. It is desired to be served med-rare, an optimal temperature to assure it will be tender and moist. It is important to allow the squab to sit out at room temperature for at least 15 minutes before cooking, and to allow the squab to rest after cooking.”

– Connor Sperling

Servings: 2

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Squab - Squab is a young domestic Pigeon, typically 4 weeks old. The meat is widely described as “tasting like dark chicken meat”.

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Roasted Squab Ingredients

  • 2 Fraser Valley Specialty Poultry squabs, legs and head removed.
  • 2 sprigs of thyme
  • 2 sprigs of sage
  • Peels of 2 oranges
  • Peels of 2 lemons
  • 4 cloves of garlic
  • 150 ml vegetable oil
  • 5 chestnuts cut in half
  • Salt, pepper

Preparation Instructions for Roasted Squab

  1. Preheat oven to 450°F.
  2. Season squabs with salt and pepper.
  3. Tie herbs and citrus peels together to form a bouquet garni.
  4. Stuff the inside cavity of the squabs with crushed garlic and the bouquet garni. In a large skillet, heat the vegetable oil until shimmering.
  5. Add the squabs to the skillet, breast side down, and cook over moderately high heat, turning a few times, until richly browned all over, about 5 minutes.
  6. Turn the heat to low and add in the butter and chestnuts. Baste the squabs several times with the melted butter.
  7. Put the pan in the oven and cook for 6-8 minutes, or until the breasts are med-rare.
  8. Remove the pan from the oven and allow the squabs to rest for 5 minutes before carving.

Braised Treviso Ingredients

  • 500g Treviso, outer leaves
  • 1 shallot, finely chopped
  • 50 g butter
  • 150 ml port wine
  • 150 ml red wine
  • 150 ml cream
  • 30 ml balsamic vinegar
  • 30 ml honey
  • 1 orange
  • 30 ml olive oil
  • 40 g butter cubed
  • ¼ Granny Smith apple, small dice
  • Salt, pepper

Preparation Instructions for Braised Treviso

  1. Remove the outer layers of the Treviso, save the small inner leaves from the center to use as garnish. Chop the outer layers into small pieces. In a small sauce pot, heat the olive oil and cook the finely chopped shallot for 2 minutes, until soft.
  2. Add the Treviso and cook for another 5 minutes until the lettuce has become soft. Pour into the pot, the port wine and the red wine, let the wine reduce until only 1 tablespoon if left.
  3. Add in the cream and let reduce by half, whisk in the butter, one cube at a time.
  4. To finish the sauce, season with honey, balsamic vinegar, salt, pepper, and a squeeze of orange juice. Before serving, add in the diced Granny Smith apple.

Baked Beets Ingredients

  • 5 Chioggia (candy cane beet) beets
  • Tin foil
  • 100ml olive oil
  • Salt

Preparation Instructions for Baked Beets

  1. Preheat oven to 350°F. Rinse beets under cold water, in a bowl toss with salt and olive oil.
  2. Wrap the beets in tin foil and place on a wire rack.
  3. Cook beets in oven for approximately 1 hour, or until fully cooked.
  4. Let the beets cool down, then scrub off outer layer.

Apple and Celery Ingredients

  • 1 Granny Smith apple
  • 1 bundle celery
  • Inner leaves Treviso lettuce
  • Lemon vinaigrette dressing

Preparation Instructions for Apple and Celery

  1. Using a Japanese mandolin, slice the apple into thin slices.
  2. Using a peeler, peel long thin strips of the celery and keep in cold water for 10 minutes before using.
  3. Dress the lettuce with a lemon vinaigrette or use fresh lemon juice and olive oil.

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