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1
Clean the squab, season with salt and pepper and place in a non-corrosive bowl.
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2
If they have their livers, leave them inside the birds.
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3
Add the red wine to cover, juniper berries, half the red onion, chopped fine, carrot and celery.
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4
If using chicken livers, add them to the marinade.
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5
Cover and refrigerate overnight.
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6
The next day chop the livers and sautee them in butter with the sage over high heat until brown.
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7
Mix in the chopped olives and stuff this mixture into the cavities of the squab.
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8
Sew the birds closed and set aside.
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9
Preheat oven to 400 degrees.
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10
Slice the remaining half red onion and sautee it in olive oil in a roasting pan over medium heat until soft.
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11
Add the stuffed squab to the pan and cook slowly, turning, until they absorb the taste of the olive oil and onion, about three to four minutes.
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12
Drain the vegetables from the marinade and reserve the wine.
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13
Cover the birds with roughly equal amounts of red wine and broth and add some whole olives.
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14
Cover loosely with foil and roast in the oven.
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15
Start to check for doneness after about 10 minutes by piercing the birds with a fork.
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16
When the juices run clear, the squab is done.
