Squab On Toast

Oxmoor House
6 servings


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6 squabs
2 tablespoons butter or margarine
2 slices bacon, diced
1 cup finely chopped onion
1 carrot, finely chopped
1/2 teaspoon salt
3/4 cup sliced fresh mushrooms
1/3 cup Madeira or other dry sweet wine
6 slices bread, toasted


Remove giblets from squabs; reserve for other uses. Rinse squabs with cold water; pat dry.

Melt butter in a large skillet; add squabs, bacon, onion, carrot, and salt. Sauté until squabs are lightly browned on all sides and vegetable mixture is tender. Add mushrooms and wine; cover and simmer 45 minutes. Serve each squab on toasted bread; spoon sauce over squabs.

Created date

February 2010