Creole Squab, Mushroom, and Lima Bean Bake

• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 4 dressed squab (3/4 to 1 lb. each)
• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 12 cup dry red wine
• 12 lb fresh mushrooms, sliced
• 1 cup fresh lima beans or 1 cup frozen lima beans
• 12 teaspoon cayenne pepper
• salt
• pepper

1. In a large skillet, add the butter and oil; head over medium heat until the butter melts.
2. Brown the squab on all sides; transfer to a plate.
3. Add the onion, celery, and carrots to the skillet; stir/saute for about 7 minutes or until softened.
4. Sprinkle the flour over the top of the vegetables; stir for 1 minute longer.
5. Increase the heat to high and gradually add the broth and wine, stirring constantly until the sauce thickens slightly.
6. Add in the mushrooms, limas, cayenne, salt, and pepper to taste; stir to combine then remove from heat.
7. Place the squabs breast side down in a greased 3-quart casserole dish.
8. Pour the vegetable sauce over the top.
9. Cover and bake in a 350 oven for 45 minutes or until the squabs are tender.

butter, vegetable oil, onion, celery, carrots, allpurpose, chicken broth, red wine, mushrooms, fresh lima beans, cayenne pepper, salt, pepper

Taken from www.food.com/recipe/creole-squab-mushroom-and-lima-bean-bake-122063 (may not work)