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  Recipe Home » Wild Game » Grilled Squab & Pears
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  Grilled Squab & Pears
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 392
Ingredients:
Stephen Ceideburg
8 Squabs (about 1 pound each)
1/4 cup Olive oil
Salt and freshly ground black pepper to taste
4 medium Pears, halved
Instructions:
Prepare a very hot barbecue fire, or at the broiler to
550 degrees F.

Cut each squab in half; brush halves with olive oil and season with
salt and pepper. Grill skin side down for 1 1/2 to 2 minutes, or
until skin is crisp but meat is still tender and juicy. Turn squabs
and grill 30 seconds longer. When birds are ready to turn, place pear
halves on grill (or under the broiler) and heat through, turning once.

These birds are wonderful served on a bed of Napa cabbage sauteed with
bacon, sliced onions and red wine vinegar. PER SERVING: 980 calories,
55 g protein, 13 g carbohydrate, 78 g fat (26 g saturated), 398 mg
cholesterol, 159 mg sodium, 2 g fiber.

From Larry Vito, executive chef, Stanford Court.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg
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