Squab and Braised Peas | Saveur
In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab.
Ingredients
- 6 tbsp. unsalted butter
- 1 tbsp. extra-virgin olive oil
- 1 oz. bacon, cut into thin strips
- 2 shallots, minced
- 1 clove garlic, minced
- 12 fresh sage leaves, chopped
- 1 tsp. tomato paste
- 1 cup chicken broth
- <sup>1</sup>⁄<sub>2</sub> cup red wine
- 8 oz. fresh or frozen peas, thawed
- 2 oz. escarole, thinly sliced crosswise
- Kosher salt and freshly ground black pepper, to taste
- 2 squabs
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