Retronovated Recipes: Maple Glazed Squab with Corn Bread Stuffing

This recipe is perfect for a romantic dinner for two.  I came up with it in 2005, while I was working on my thesis.  The flavors are based on 18th century game recipes;  the maple-vinegar glaze is important because it breaks up the gaminess of the meat.

Maple Glazed Squab with Corn Bread Stuffing
Inspired by recipes from American Cookery by Amelia Simmons

3 Squabs
2 tbsp Olive Oil

For the Stuffing:
2 cups cornbread, toasted
½ cup fresh parsley
1tsp Marjoram
1tsp Savory
4 leaves fresh Sage
1tsp Salt
1tsp Pepper
1/2 large yellow onion, chopped
1 rib celery chopped
1/3 cup chicken stock
1/2 stick butter
1 egg

For the Glaze:
1/2 stick butter
½ cup real maple syrup
2 table spoons red wine vinegar
1 tsp salt
1 tsp pepper

1. Preheat oven to 375 degrees. Wash the squabs throughly and pat dry. Rub inside and outside with salt and pepper.
2. Mix toasted cornbread with seasonings, 3. In a skillet, cook onion in 1 tbsp butter until transparent.
Add celery and chicken stock, then cook 2-3 minutes more.
4. Add onion, celery, and chicken stock to cornbread. Add butter and egg. Mix thouroughly.
Stuff squab with stuffing, being careful not the stuff it too tight. Bake any remaining stuffing in the oven, until the top is browned.
5. Heat oil in a skillet, and brown squab on all sides, turning often. Transfer to oven.
6. Let squab roast for 30 minutes undisturbed, then glaze every 10 minutes for an additional 30 minutes until its juices run clear.
7. In the meantime, prepare the glaze: melt butter over low heat in pot, add maple syrup and vineger; salt and pepper to taste. Bring to a simmer.
8. Serve over bed of stuffing, drizzled with glaze

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