Recipe: Roasted Squab and Bordeaux Porcini Mushrooms

1- Preheat your oven to 200°C (gas mark 7-)

2- Dress your squab: cut and remove the neck and head and cut the legs halfway through then clean it while keeping the liver and heart then tie with a string to hold the thighs in place.

3- In a casserole melt your bacon then once melted place your squab seasoned inside with thyme laurel and a few grains of salt, first on one side let it brown and do the same on the other side then place it upright again.

4- Add around it your neck and the tip of the crushed wings the liver your shallots a little thyme and bay leaf, 10cl of water then put in the middle of the oven uncovered for 12 minutes basting from time to time.

5- In the meantime cut your porcini feet into small 2cm cubes approximately and the heads into triangles, in a pan pour a little grapeseed oil when it is very hot sear the porcini on high heat salt and pepper as soon as they have browned add a generous knob of demi-sel butter, turn off the heat and cover.

6- Your squab is now cooked, remove your casserole, place it on a plate and cover it with aluminum foil for about 10 minutes (resting).

7- Put your casserole back on the heat skim off a little fat then add 5 cl of water bring to a boil taste then strain it.

8- Reheat the porcini then add the parsley mixture in one go toss and turn off the heat.
On a board, remove the squab legs cut them in 2, spread the singing porcini at the bottom of the plates place the cut legs on either side and the fillet sliced in the center, then heat the juices with those released by the squab and pour it over the squab pieces, the rest in a sauce boat.
A simple dish but one that requires care for a top result