In this episode of Back of the House, Ariane & Chef Marcus Samuelsson are cooking up two delicious preparations of their favorite "game 101," squab.
Squab are small, full-breasted game birds with mild game taste and tender, succulent flesh. An equally great choice for both connoisseurs and those just starting to experiment with game, squab is easy to prepare and its rich, dark meat goes well with a variety of accompaniments.
Our certified all-natural squab are farm-raised in California's Central Valley. Carefully bred and raised on a special, high protein grain diet, our squab are tender, meaty and naturally moist. Adaptable to many styles and methods of cooking, squab is relatively easy to prepare and best enjoyed medium-rare. Try oven-roasting our Whole Natural Squab and searing or grilling Whole Semi-Boneless Squab. Our Whole NY Dressed Squab makes a beautiful centerpiece for a special occasion meal.
In this video, Ariane is preparing her Spice-Roasted Squab with Porcini and Foie Gras, while Marcus is making his Salt-Cured Squab with Bacon-Wrapped Plums and Frisée. Bon appétit!
