- 1 cup olive oil
- 3 tablespoons honey
- 4 sprigs fresh thyme
- 1 glove garlic, crushed
- 2 teaspoons freshly ground black pepper
- 4 squab breasts, skinned and deboned (save bones for sauce)
Mix oil, honey, thyme, crushed garlic, and black pepper in shallow dish, and marinade squab breasts for 30 minutes. Grill until medium-rare.
Squab Bones (from deboning breasts)
1/2 medium onion, rough cut
1/2 head garlic, crushed
4 cups unsalted chicken stock
1 sprig fresh parsley
3 sprigs fresh basil
Preheat oven to 400 degrees. Place squab bones, onions, and garlic in pan and roast until golden brown. Transfer to stock pot, add chicken stock, and bring to boil. Reduce heat and simmer uncovered 2 hours. Add parsley and basil and continue simmering for 30 minutes more. Pour through fine-mesh strainer, return to pot, and cook until liquid is reduced by half.
Recipe by Chef Jim Cohen, The Wildflower, The Lodge At Vail. Contained in Cooking With Colorado’s Greatest Chefs by Marilynn A. Booth.