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Prep Time: 1 Hours
Yields: 6 Servings

Squabs are young pigeons that are only 25-30 days old and have not yet learned to fly. The dark meat of a squab is very moist and tender and pairs well with wild fruits. The Native Americans found squab to be a delicacy, and most tribes had it as a part of their diet.

6 squabs, cleaned
1 cup whole kumquats
salt and cracked black pepper to taste
granulated garlic to taste
1 cup diced onions
½ cup diced celery
½ cup diced bell peppers
¼ cup vegetable oil
½ cup seasoned flour
2 tbsps minced garlic
2 ounces plum or fruit wine
1 quart chicken stock (see recipe)
1 tsp chopped thyme
1 tsp chopped basil
pinch of filé powder
Louisiana hot sauce to taste
4 cups cooked wild or popcorn rice

Season squabs inside and out with salt, pepper and granulated garlic. In a medium bowl, combine onions, celery and bell peppers. Place 1 kumquat into each squab cavity then stuff cavities with ½ of the vegetable mixture. Set remaining vegetables and kumquats aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Dust birds with flour and brown on all sides. Add remaining onions, celery, bell peppers and garlic and sauté 3-5 minutes or until vegetables are wilted. Deglaze with plum wine then add stock. Blend thyme, basil, filé powder and remaining kumquats into mixture. Season with salt, pepper and hot sauce. Cover and cook squabs until tender, checking occasionally. Do not overcook or squabs will fall apart. Adjust seasonings if necessary. Place a generous portion of popcorn or wild rice in center of plate and top with squab and kumquat sauce.




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