Squab is relatively new to the kosher market. Its meat is mildly gamey and makes a perfect appetizer portion. I find that the squab does really well with grilling as the skin gets crispy and the meat still remains a nice rosy medium.
I always serve these birds with a sweet and sour garnish which contrasts nicely with the gamey meat. And the balsamic reduction is good on pretty much anything.
Grilled Squab with Balsamic Glaze and Grilled Clementine
Servings
1 Servings
Ingredients
- 1 ⅔ cups balsamic vinegar
- ½ cup sugar
- Squab butterflied, back bone removed
- 2 tablespoons balsamic reduction
- Salt
- Pepper
- Olive oil
- 1 peeled clementine
- Olive oil
Instructions
- Balsamic Reduction:
- Reduce vinegar until reduced by 75%.
- Whisk in sugar and pull off flame.
- Squab:
- Preheat grill to medium high.
- Season squab with salt and pepper and coat well in oil.
- Place seasoned squab on the grill skin side down. Grill until skin is golden brown and slightly charred on the edges.
- Brush cavity on the squab with balsamic reduction and flip the bird over and grill the other side until cooked through.
- Brush the skin side with balsamic reduction and place on plate.
- Garnish with grilled clementines and a drizzle of balsamic reduction.
- Clementine:
- Cut the clementine in half horizontally, doing your best to keep all the segments together.
- Brush the halves with a heavy coating of olive oil and grill cut side down until the edges begin to char.
- Remove to a plate and serve.
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