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Squab in a Tangy Orange Sauce

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

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

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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