Squab braised with juniper
Australian Gourmet Traveller French alpine recipe for squab braised with juniper.
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Cooking tools:
- Oven
- Stove
- Deep-sided skillet
- Roasting pan
- Tongs
- Paper towel
- Chef's knife
- Cutting board
- Serving platter
- Spoon
Ingredients
- 4 squab (about 500gm each)
- 40 gm butter, coarsely chopped
- 100 ml Cognac
- 2 onions, thinly sliced
- 6 golden shallots, thinly sliced
- 12 juniper berries, crushed
- 250 ml pouring cream (1 cup)
- 1 tbsp sour cream
- To taste: lemon juice
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