Spiced Squab with Citrus

Game pairs beautifully with our Cabernet Sauvignon - both wine and squab are at once complex, elegant and honest - a perfect match.

6 squab breasts (reserve wings, legs and carcasses for stock)
1 tsp. Chinese five-spice powder
2 Tbsp. peanut or rice oil
4 shallots, unpeeled
1 stalk celery, roughly chopped
1 carrot, roughly chopped
1 Tbsp. tomato paste
4 sprigs thyme
4 stems parsley
1 bay leaf
1 cup Jordan Cabernet Sauvignon
1 cup orange or ruby grapefruit juice
1 Tbsp. sherry vinegar
1 Tbsp. butter
sea salt

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Season squab with Chinese five-spice and refrigerate. Over medium high heat, begin to brown wings, legs and bones in peanut oil. Place sauté pan into the oven and roast until all is a rich, uniform colour (~ 15 minutes). Carefully place bones in a 4-6 qt sauce pan.

Pour off all but 2 Tbsp. of the rendered fat and return to medium heat. Add shallots, celery and carrot and carefully brown. Add the tomato paste, thyme, parsley and bay leaf to the sauce pan.

Pour off all fat from the sauté pan and add the Cabernet Sauvignon and orange juice. With a wooden spoon, carefully scrape flavourful “fond” from the bottom of the pan. Add wine “fond” to the sauce pan. Add water, just to cover. Gently simmer for 2½-3 hours, then strain stock and reduce by two-thirds.

Season squab with salt. Add butter to a sauté pan and brown squab on both sides. Place pan in oven and roast for 6-7 minutes or until just firm to the touch. As squab rests, bring sauce back to a simmer. Whisk in butter and adjust with salt and vinegar to your liking.

Makes 6 servings.