Roasted Squab Stuffed with Shiitakes and Preserved Lemons

1. 1

   Pre-heat an oven to 550 degrees (the highest it will go).

2. 2

   Rub oil on the skin and season both the inside and outside with salt and pepper.

3. 3

   In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes.

4. 4

   Season and set aside to cool.

5. 5

   Mix with lemons, scallions, thyme and stuff the birds.

6. 6

   Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes.

7. 7

   Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).

8. 8

   Wine Recommendation: Olmos Reward, Frankland Estate, Aus

* Per serving · 4 servings · Values may vary.

No additional tips available.