Active Time: 1 HR
Total Time: 3 HR 20 MIN
Serves: 4
Ingredients
Squab:
- 4 Half King Cal Squab
Marinade:
- 2 tbsp BBQ sauce
- 2 tbsp sesame seeds
- 1 tbsp chili garlic sauce
- 3 tbsp sesame oil
- 2 tbsp raw honey
- 3 cloves garlic
- 1 tbsp grated ginger
- ¼ cup white wine
- ¼ low sodium soy sauce
- 2 tbsp olive oil
Sides:
- 2 c. Snap peas
- 2 tsp. toasted sesame oil
- Salt to taste
- 4 large Heirloom carrots
- Dressing for carrots
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. Honey
- 2 Tbsp. Walnut oil
- Pinch salt
How to Make It
Step 1
Combine all ingredients excluding oil and marinate squab two hours, turning occasionally.
Step 2
Preheat the oven to 375 F degrees.
In an ovenproof large skillet or dutch oven, heat the oil over medium heat to high heat. Sear the squab on all sides until brown. Save remaining marinade.
Roast squab in the oven uncovered for 20-30 minutes or until squab is done. We recommend medium-rare.
Step 3
While roasting, pour the marinade in a small sauce pot and simmer over medium heat until reduced by half (about 10 -15 min).
Step 4
Wash and shave carrots into ribbons with a vegetable peeler. In a medium bowl whisk apple cider vinegar, honey, walnut oil, and a pinch of salt. Add carrots and toss until coated.
Step 5
Heat oil in a sauté pan over medium heat and cook snap peas until vibrant green. Sprinkle with salt.
Pour sauce over squab and serve hot with snap peas and shaved carrots.