Squab and Braised Peas
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Saucepan
- Cast iron skillet
- Butcher's twine
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Rack
- Serving platter
- Kitchen towel
- Stove
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
- 1⁄2 cup red wine
- 8 oz. fresh or frozen peas, thawed
- 2 oz. escarole, thinly sliced crosswise
- Kosher salt
- freshly ground black pepper
- 2 squabs
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