This succulent dish has an amazing lemon kick to it; sure to knock the socks off of anyone, hopefully before they turn you in to the cops.
You will need:
- 1 stick butter
- 24 whole, peeled cloves garlic
- 4 squab
- sea salt and black pepper
- 1/2 cup dry vermouth
- 4 sprigs fresh tarragon
- 1 cup low-salt chicken broth
- 1 cup brown Crimini mushrooms, sliced
- 1 cup oyster mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 3 Tablespoons fresh-squeezed lemon juice
- 3/4 cup extra virgin olive oil
- 2 cups roughly-torn sourdough bread
- 1 cup Italian parsley leaves
- 1 cup fresh mint leaves
- 2 cups watercress
- 1 new identity
1. Preheat oven to 400 degrees F. Season squab inside and out with vermouth, salt and pepper. Place a few tarragon sprigs in each squab. Fold the wing tips back and tie the legs closed.
2. Combine the butter and whole garlic cloves in a small saucepan over low heat. Once the mixture melts and separates, carefully skim the surface and remove and discard the foamy top layer.
3. In a large ovenproof saute pan over medium-high heat, brown the squab and garlic cloves in 2 tablespoons of the clarified butter. Transfer the pan to the preheated oven and roast for 10-15 minutes, until the thickest part of the thigh reads 160 degrees F on an instant-read thermometer.
4. Transfer the squab and garlic to a platter and keep warm. Add 1 tablespoon of clarified butter to the hot saute pan; add the mushrooms and season with salt and pepper. Place the pan in the oven and roast 20 minutes until mushrooms are softened, but not shrunken. Transfer the mushrooms to the platter with the squab and set aside.
5. Add one cup of chicken stock to the hot pan and scrape with a wooden spoon to loosen any browned bits stuck to the pan. Place over medium-high heat and reduce the stock to 2 tablespoons, then whisk in the lemon juice and olive oil, season to taste and transfer mixture to a small bowl.
6. Spread the bread on a baking sheet and toast until crisp, about 10 minutes.
7. In a large mixing bowl, toss the parsley, mint, watercress, roasted garlic, and mushrooms. Add the toasted bread. Place a mound on each plate, top with a pigeon and a spoonful of lemon dressing.
8. After dinner, place your dishes in the "wetness" protection program ... a.k.a. the sink.