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Ingredients

• 2 x 16 ounce squab
• 1 c. cabernet sauvignon
• 4 c. chicken broth
• 2 x bay leaf
• 1 c. minced onion
• 1 c. minced carrot
• 1 c. minced celery
• 1 x salt and pepper, to taste
• 1 Tbsp. thinly sliced sage leaf
•     Roast Garlic - Stuffed Squab
• 2 x heads garlic
• 4 slc bacon
• 2 lrg shallot, chopped
• 1 c. chicken, livers
• 1 c. cabernet sauvignon
• 1 c. fresh breadcrumbs
•     coarse sea salt, and, freshly grnd black pepper, to taste
•     reserved semi-boneless squab
•     Grnd-Cherry Chutney
• 1/4 c. sugar
• 2 Tbsp. water
• 1/2 c. onion, chopped
• 1/4 c. white wine vinegar
• 1 c. grnd cherries
• 1 x salt and pepper, to taste
•     Wild Rice Almond Pudding
• 1 c. wild rice
• 3 c. water
• 2 x heads garlic
•     soft butter
• 1/2 c. sliced almonds, toasted, and, minced
• 2 x egg
• 1/2 c. heavy cream
• 1 x salt and pepper, to taste
•     The Plate
•     sage, sprigs

Description

Preheat The Oven To 400 F / 200 C. Debone The Squab: Remove The Breast Bone, The Ribcage, And The First Leg Bone. Cut Off The Wishbone And Cut Through The Backbone If Necessary.…

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