Roast Squab with Bacon and Grapes
Roast Squab with Bacon and Grapes requires around 1 hour from start to finish. For 95 cents per serving, you get a side dish that serves 8. One portion of this dish contains around 3g of protein, 22g of fat, and a total of 255 calories. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and fodmap friendly diet. Head to the store and pick up vegetable oil, salt and pepper, squabs, and a few other things to make it today.
In a small bowl, blend the butter with the juniper and season with salt and pepper.
In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Season the squabs with salt and pepper.
Add 4 of the squabs to the skillet, breast side down, and cook over moderately high heat, turning a few times, until richly browned all over, about 12 minutes. Repeat with the remaining squab, adding more oil to the skillet as needed.
Arrange the squabs breast side up on a large, rimmed baking sheet. Rub the squab cavities with the juniper butter. Arrange two bacon halves on each squab breast in a single layer. Scatter the grapes around the squab and roast in the upper third of the oven for about 15 minutes, until an instant-read thermometer inserted in the thickest part of the legs registers 125 for medium-rare meat.
Transfer the squab to a carving board and let rest for about 5 minutes.
Using a large knife, cut each squab in half, cutting through the breast bone.
Transfer the squabs to plates. Spoon the grapes and roasting juices on top and serve.