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Squab in a Tangy Orange Sauce

Serves: 4 to 6
Cooking Time: 30-45 minutes

Directions
Mix together above ingredients. Marinate squab in half of this mixture overnight and reserve the other half for sauce. When ready to cook squabs, drain them well. Heat 1 T. each butter and oil in oven proof skillet, add birds & brown well on each side. Drain fat from pan, place skillet in preheated 450° oven and, roast for 30-45 minutes.

Orange Sauce
Mix all ingredients cold and add to the remaining half of the orange marinade. Then bring all to a boil. Add sliced bell peppers, onions and pineapple chunks to sauce and heat thoroughly. Cover squabs with sauce before serving.


This Recipe Contributed By
SPOC House Chef
Squab Producers of California



Ingredients
3 or 4 A/S squabs
2 cups of orange juice
1/2 cup of soy sauce
4 tablespoons of raspberry vinegar
1 cup of honey
2 tablespoons of minced garlic
2 tablespoons of minced ginger
Orange Sauce
3/4 cup of orange juice
2 tablespoons of soy sauce
1 tablespoon of lemon juice
1/4 cup of cornstarch

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