Squab on the Spit with Prunes, Vin Santo and Sage 4 Whole pigeons -; (abt 4 lbs), cleaned, gutted, and livers set aside
12 Sage leaves
1 c Pitted prunes
1 c Chicken stock
1/2 c Vin santo
1 tb Tomato paste or conserve
Season the birds with salt and pepper. Stuff each one with sage leaves and
a prune. Skewer on the spit and place in front of hot part of coals with a
drip pan. Cook until just cooked through (depending on your fire, about 45
minutes to 1 1/2 hours).
Meanwhile, place remaining sage and prunes into a 1-quart sauce pan with
stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from
spit, cut in half and serve with prunes and roasted potatoes
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