Simple roasted squab is delicious when served with a dark-brown wine sauce, and with any of the potato dishes so often served in country French cuisine
1/4 cup olive oil
four 1-pound squabs
2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1. Place oven rack in lower third of oven. Preheat oven to 450 degrees.
2. Place olive oil in a large, heavy sauté pan over moderately high heat. Dry the squabs well with a towel, then place them in hot oil. Brown the squabs on all sides, about 5 minutes total. Remove.
3. Sprinkle the squabs evenly with the salt and pepper. Put them on their sides in a medium roasting pan with all legs facing in the same direction. Cook for 4 minutes on one side, then 4 minutes on the other side. finally, turn the squabs breast side up, and cook for 4 minutes more. The squabs should be rare to medium-rare at this point. Some people like the dark meat a little well done. To accomplish this, cut off the legs and thighs and return them to the oven for a few minutes.
These are the basic directions for cooking squab. Simple roasted squab is delicious when served with a dark-brown wine sauce, and with any of the potato dishes so often served in country French cuisine (like gratin dauphinoise or mashed potatoes). Serves 4