Start this squab recipe a day ahead and cook the legs at the same time as the sauce, then let the sauce rest and the breast marinate overnight. The next day, the dish pulls together in a snap. The flavors in this dish are a gorgeous foil for our Cabernet Sauvignon.
4 squab (or other game bird)
1 bunch thyme, separated
6 tsp garlic, chopped and separated
3 Tbsp Round Pond Extra Virgin Italian Olive Oil
2 carrots, chopped
2 onions, chopped
1 Tbsp tomato paste
2 oz Round Pond Rutherford Sauvignon Blanc
1 qt chicken stock
1 bay leaf
1 Tbsp whole butter
`Salt and pepper to taste
Separate breast and legs from rib cage, keeping two breasts together. Place 2 sprigs thyme and 1 tsp chopped garlic between each breast. Rub with a little Round Pond Extra Virgin Italian Olive Oil to coat meat, but do not apply oil to skin. Fold skin out and lay on towels to cure overnight.
Sear cage bones and legs in 1 Tbsp hot oil in a large saute pan until browned. Add carrots and onions until lightly browned. Add remaining 2 tsp garlic and thyme, then tomato paste, wine, chicken stock and bay leaf. Simmer, skim fat and reduce by half. Remove legs from pot, strain sauce and reserve overnight.
Preheat oven to 350F. Heat 1 Tbsp Round Pond Extra Virgin Italian Olive Oil in large saute pan. Season breasts on both sides with salt and pepper. Over medium-high heat sear skin side only until nicely browned, approximately 5 minutes. Add butter and baste marinated side. Add legs to pan and place in the oven for 5-8 minutes. Remove and rest meat on cutting board. Slice breast into slices against the grain.
To Plate: Serve the pan-roasted squab over Garden Kale with Mushrooms and Bacon