Squab On The Spit
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | Whole pigeons, cleaned | |
| gutted livers set aside | ||
| 12 | Sage leaves | |
| 1 | c | Pitted prunes |
| 1 | c | Chicken stock |
| 1/2 | c | Vin santo |
| 1 | T | Tomato paste or conserve |
INSTRUCTIONS
Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 11/2 hours). Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #488 by Sue <suechef@sover.net> on Feb 28, 1997.
A Message from our Provider:
“Jesus: to know him is to love him”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5286
Calories From Fat: 3567
Total Fat: 402.1g
Cholesterol: 1638mg
Sodium: 14119mg
Potassium: 1025.8mg
Carbohydrates: 126.3g
Fiber: 9.4g
Sugar: 3.8g
Protein: 316.6g