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1
Rinse the squabs and pat them dry.
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2
Use shears or a sharp knife to cut away the extra neck portions and back fat.
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3
Heat a small heavy skillet over medium-low heat and add the salt and peppercorns.
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4
Roast the mixture, shaking the pan, until the peppercorns turn dark brown.
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5
Transfer to a bowl and cool.
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6
Rub each squab inside and out with the mixture.
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7
Place the birds in a dish, cover with plastic wrap and refrigerate 4 to 6 hours or overnight.
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8
In a medium saucepan, heat the oil, add the shallots and cook over medium heat, stirring, until the shallots are soft, about 5 minutes.
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9
Pour in the port and cook until the sauce thickens and reduces by about two-thirds, about 20 minutes.
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10
Set aside.
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11
When ready to cook the squabs, preheat the oven to 400 degrees.
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12
In a small bowl, whisk together the honey and vinegar.
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13
Place the squabs breast side down on the rack of a broiler pan.
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14
Brush generously with the honey mixture and roast for 5 minutes.
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15
Brush again and roast for 10 minutes more.
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16
Turn the birds over, brush again and roast for 5 minutes more.
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17
Brush again and roast for a final 10 minutes, until the squabs are nicely browned.
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18
Use poultry shears to split the birds down the middle; remove the backbone.
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19
Place the squab halves on a platter.
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20
Reheat the port sauce if necessary and spoon it around the birds.
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21
Garnish with rosemary sprigs.
