Pan-Roasted Squab in the Manner of Liege (Duifkes Met Geneverbessen)(Pigeonneaux a La Liegeoise)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 tablespoons (3/4 stick) unsalted butter 4 squabs (3/4 to 1 pound each) 20 juniper berries
salt and freshly ground black pepper to taste 4 slices (at least 1/2 inch thick) brioche-style white bread



1 Melt 4 tablespoons of the butter in a heavy Dutch oven over medium heat. Add the birds and brown on all sides. Cover and cook over low heat until the breast meat is cooked medium-rare and is still a little pink, 20 to 35 minutes. Baste the squabs while they are cooking.
2 Crush the juniper berries with a rolling pin or the bottom of a heavy saucepan.
3 When the birds are just about done, add the crushed juniper berries to the pan and season with salt and pepper. Cook over high heat for 1 minute, turning the squabs over several times to coat them with the flavored butter.
4 Melt the remaining 2 tablespoons butter in a large skillet and fry the bread until golden on each side.

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