After The Hunt with Chef John Folse | LPB
play button image Watch|
Shop LPB|
About Us|
Saturday, December 15, 2018
Donate Now!!


Prep Time: 1 Hour
Yields: 6 Servings

6 squabs, giblets reserved
½ cup tarragon vinegar
1 cup olive oil
salt and freshly ground black pepper to taste
granulated garlic to taste
2 tbsps chopped sage
1 cup red wine
12 Kalamata or Nicoise pitted olives
1 cup chicken stock

Prepare a spit or grill for medium-high heat. Rub squab, inside and out, with vinegar then brush with olive oil. Season birds well, inside and out, with salt, pepper, granulated garlic and sage then set aside. Season giblets well with salt, pepper, granulated garlic and sage then place in a small roasting pan. Add any remaining vinegar, wine, olives and stock to pan and set aside. Thread birds on a spit. Roast or grill birds for 15–20 minutes, turning slowly and basting occasionally with remaining oil. While birds are roasting, cook giblets in roasting pan over heat on grill or spit, basting occasionally with pan juices. Remove birds and roasting pan from spit or grill. Cut birds in half, transfer to a serving platter and keep warm. Place roasting pan over stovetop and bring juices to a boil. Reduce to simmer and cook 5–7 minutes to concentrate flavors and thicken sauce. Season to taste with salt and pepper. To serve, arrange squab halves on individual serving plates and top with olives and sauce.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports LPB Webmail Closed Captions Contact & Address
© 2018 LETA. All Rights Reserved.