Roasted Squab Stuffed with Shiitakes and Preserved Lemons

• Canola oil, to cook
• 4 squab, rib cage removed
• 2 tablespoons extra virgin olive oil
• 3 cups sliced shiitakes
• 3 sliced shallots
• 1/2 cup minced preserved lemons
• 1/4 cup thinly sliced scallion
• 1 tablespoon minced fresh lemon thyme
• Salt and black pepper, to taste

1. Pre-heat an oven to 550 degrees (the highest it will go).
2. Rub oil on the skin and season both the inside and outside with salt and pepper.
3. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes.
4. Season and set aside to cool.
5. Mix with lemons, scallions, thyme and stuff the birds.
6. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes.
7. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
8. Wine Recommendation: Olmos Reward, Frankland Estate, Aus

canola oil, squab, extra virgin olive oil, shallots, lemons, scallion, thyme, salt

Taken from www.foodnetwork.com/recipes/roasted-squab-stuffed-with-shiitakes-and-preserved-lemons-recipe.html (may not work)