Squabs in Grape Sauce

• 5 teaspoons clarified butter
• 6 squabs
• 1/4 cup Madeira
• 1 1/4 cups game stock
• 3 sprigs fresh thyme
• 3 sprigs fresh basil
• 3 sprigs parsley
• 1 bay leaf
• 6 cups ripe Concord grapes
• 1/2 teaspoon sugar (optional)
• Salt and pepper, to taste

1. Heat butter in cast iron skillet, and brown squabs on all sides.
2. Remove squabs to a platter.
3. Pour off butter and deglaze skillet by taking it off the flame, adding Madeira and scraping fond from skillet's sides and bottom.
4. Add game stock, thyme, basil, parsley and bay leaf.
5. Simmer 5 minutes, uncovered.
6. Wash grapes and put them and squabs into the skillet.
7. Cover and cook over medium heat 20 minutes.
8. Remove birds to warm serving platter.
9. Pour remaining juices and liquids into strainer.
10. Put the strained liquid into a sauce pan, adding sugar and salt.
11. Boil until liquid is reduced to two-thirds or half its volume, about 10 to 15 minutes, and has become glistening and thick.
12. Pour sauce around bird.

butter, squabs, madeira, game stock, thyme, basil, parsley, bay leaf, grapes, sugar, salt

Taken from cooking.nytimes.com/recipes/107 (may not work)