Roast Squab w/ Black Truffles

Roast Squab w/ Black Truffles

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Roast Squab w/ Black Truffles

Makes 2-4 Servings
wine WINE PAIRING
Barbaresco

The earthy, savory, garlic-y, mushroom-y flavor of black truffles pairs beautifully with poultry.  Here’s a very simple squab dish that has tremendous flavor.

Roast Squab w/ Black Truffles
INGREDIENTS

DIRECTIONS

1

Preheat your oven to 350 degrees.
2

Season the squabs inside & out with the black truffle salt.
3

Thinly slice some of the truffle and press it into the squabs’ cavities.
4

Use butchers twine to truss the squabs so that they’re closed around the inner meat & truffle.
5

Cut the wing tips and center wing joints from the squab.  Sear them in a hot oiled pan with the shallot, parsley stems, carrot, thyme and celery.  Cover with two cups of water & heat it to a simmer.  Simmer to reduce down to a cup in volume.
6

Sear the squab on the front and sides in a hot, oiled skillet until they’re a beautiful browned color.  Then flip the birds on their backs and move the skillet to the oven.
7

Roast the squabs until their breast meat reaches 135 degrees.

8

Remove the squab from the pan and cut the twine off of them.
9

Put the squab back in the skillet.  Deglaze the pan with some of the squab stock you made.  When it reaches a simmer, add the butter & spoon it over the squab to glaze it.
10

Plate the squab with your choice of sides & shave additional black truffle over it.

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