Recipe: Pan Roasted Squab from Fossil Farms

Ingredients

• 2 ea. Fossil Farms' Squab
• 14 oz. avg.
• 1 large red beet, roasted, peeled, small dice
• ¼ cup risotto rice
• 2 cups chicken or vegetable stock
• 4 cloves garlic, chopped
• 2 bay leaves
• 2 bunches scallions, char grilled, cooled, roots trimmed
• ¼ cup extra virgin olive oil
• 2 tbsp. Parmesan cheese, finely grated
• ½ cup red wine
• ¼ cup demi-glace
• 1 tsp. truffle oil or chopped truffles
• 1 tbsp. butter
• ½ tsp. salt
• ½ tsp. black ground pepper
• ½ cup vermouth or white wine