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Bacon-Wrapped Squab en Papillote

Bacon-Wrapped Squab en Papillote

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Ingredients

  • • 2 squabs
  • • 4 slices of nitrate-free bacon
  • • 6-8 sprigs of thyme
  • • 4 cloves of garlic
  • • 2 clementine halves or 2 orange quarters
  • • 1 sweet potato, peeled and small diced
  • • 1 small onion, roughly chopped
  • • 5 ounces sliced shiitakes (or mushrooms of choice)
  • • sea salt and ground pepper to taste
  • • parchment paper

Directions

  1. Preheat oven to 450° F.
  2. Rinse squabs with water and pat dry.  Season with salt and pepper, inside and out.  Insert thyme, garlic, and clementine in the cavities.
  3. In a skillet, cook bacon just enough to render some fat.  Remove bacon from skillet and set aside.
  4. Brown the squabs in the same skillet on all sides (about 5 minutes).  Remove.
  5. Wrap two pieces of bacon each around the birds.  Just tuck in the bacon edges underneath the birds as it probably won't go all the way around ~ no worries here as it will cook into place.
  6. Distribute your vegetables equally between the two pieces of parchment.  Place a squab on each grouping of veggies.  Seal your parchment. Click HERE if you need additional assistance with the method of "en papillote".
  7. Place each wrapped squab in a large baking dish.  Cook for approximately 20 minutes or until desired doneness.  I like mine cooked to 150° F internal temperature; however, the USDA recommends 180° F.  Remove from oven and let rest for 5 minutes.
  8. Serve to your guests in the paper and let them tear it open...they receive a gift of your food!  :-)
  9. Enjoy!

Ingredients

  • 2 squabs
  • 4 slices of nitrate-free bacon
  • 6-8 sprigs of thyme
  • 4 cloves of garlic
  • 2 clementine halves or 2 orange quarters
  • 1 sweet potato, peeled and small diced
  • 1 small onion, roughly chopped
  • 5 ounces sliced shiitakes (or mushrooms of choice)
  • sea salt and ground pepper to taste
  • parchment paper

Directions

  1. Preheat oven to 450° F.
  2. Rinse squabs with water and pat dry.  Season with salt and pepper, inside and out.  Insert thyme, garlic, and clementine in the cavities.
  3. In a skillet, cook bacon just enough to render some fat.  Remove bacon from skillet and set aside.
  4. Brown the squabs in the same skillet on all sides (about 5 minutes).  Remove.
  5. Wrap two pieces of bacon each around the birds.  Just tuck in the bacon edges underneath the birds as it probably won't go all the way around ~ no worries here as it will cook into place.
  6. Distribute your vegetables equally between the two pieces of parchment.  Place a squab on each grouping of veggies.  Seal your parchment. Click HERE if you need additional assistance with the method of "en papillote".
  7. Place each wrapped squab in a large baking dish.  Cook for approximately 20 minutes or until desired doneness.  I like mine cooked to 150° F internal temperature; however, the USDA recommends 180° F.  Remove from oven and let rest for 5 minutes.
  8. Serve to your guests in the paper and let them tear it open...they receive a gift of your food!  :-)
  9. Enjoy!