Squab with Grapes and Endive
The combination of game birds and green grapes is common in southern France and Italy.
Martha Stewart Living, October/November 1993
- 2 heads Belgian endive
- Juice of 1 lemon
- 1 tablespoon plus 1/2 teaspoon sugar
- 1/2 teaspoon salt, plus more for squabs
- 2 1-pound squabs
- Freshly ground black pepper
- 1 teaspoon vegetable oil
- 2 teaspoons unsalted butter
- 1 cup dry white wine
- 1/2 cup white grape juice
- 1 cup seedless green grapes, halved
- Trim base of endives, remove any darkened outer leaves, and slice in half lengthwise. In a medium saucepan, bring 2 1/2 cups of water to a boil. Add lemon juice, 1 tablespoon sugar, 1/2 teaspoon salt, and endives. Reduce heat; simmer until tender, about 15 minutes.
- Rinse squabs, and pat dry. Cut in half. Remove backbones and necks (set aside) and excess fat. Sprinkle with salt and pepper.
- Heat oil and 1 teaspoon butter in a large skillet over medium heat. Place squabs, backbones, and necks in skillet. Brown on all sides, starting skin side down, for a total of 10 minutes.
- Transfer squabs and bones to a plate. Drain fat from pan, return to heat, and add wine and grape juice. Bring to a boil. Return squabs and bones to pan, reduce heat to medium low, and cook, partially covered, for 12 to 15 minutes.
- Heat remaining butter in another skillet over medium heat. Sprinkle endives with remaining 1/2 teaspoon sugar and place, cut side up, in skillet. Cook on both sides until golden brown, about 5 minutes.
- Transfer squabs to a plate. Discard bones. Strain cooking liquid, skim fat, and return to skillet. Bring to a boil, and reduce slightly until thick, about 3 minutes. Add squabs and grapes; cook until grapes are heated through. Serve with endives.
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