Casseroled Squabs   HT  MC     British  70mins

Serves   4      Hot   Game Birds  Alcohol Main Course Eggless  Britain  Europe

Ingredients:

6 Squabs (baby pigeons) , halved

1 Bouquet Garni

2 Carrots, sliced

1 Onion, halved and sliced

480ml/16fl.oz. Chicken Stock

25g/1oz Butter

1 tbsp Plain Flour

Salt and Pepper

Paprika

12 Button Mushrooms

60ml/2fl.oz. Sherry

1 tbsp Tomato Purée

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4.

2. Season the birds with salt, pepper, and paprika and place in a deep casserole together with the Bouquet Garni, carrots, onion and stock. 

3. Cover and cook for about 1 hour or a little longer longer on until tender and browned.

4.  Remove from the oven and strain off the cooking liquor into a jug. Cover and keep warm whilst you finish the sauce.

4. Heat the butter in a large pan add the mushrooms and sauté for  5 minutes, turning from time to time.

5. Add the flour, and cook for about 2 minutes, stirring.

6. Add the cooking liquor, a little and a time, stirring constantly. Bring to the boil then cook for 2-3 minutes until thickened.

7. Add the sherry and tomato purée and mix thoroughly. 

8. To serve - pour the hot sauce over the birds and serve in the casserole.

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