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
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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 |
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| 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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